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Roasted Cranberry Sauce
Saveur #115
Saveur - One Year Subscription
Makes 2 cups
1 orange
1 pound fresh or thawed cranberries
1 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and
thinly sliced
1 1⁄2 tablespoons port
1. Heat oven to 450 degrees F. Using a peeler, remove peel from the
orange, taking off as little
of the white pith as possible. Cut peel
into very thin strips about 1 1⁄2
inches long. Squeeze juice from
the orange; strain and reserve 1 tablespoon
juice.
2. In a bowl, combine peel, cranberries, sugar, olive oil, salt, carda-
mom pods, cloves, cinnamon, and jalapeños. Toss and transfer
to a parchment
paper–lined baking sheet. Roast until cranberries
begin to burst and release
their juices, about 15 minutes.
3. Transfer cranberry mixture to a bowl; stir in reserved orange
juice and
port. Let sit for at least 1 hour so that the flavors
meld. Remove and
discard cardamom, cloves, and cinnamon
before serving.
Cranberries with Port
Saveur #3
Saveur - One Year Subscription
“This delicious cranberry sauce turns out to be one of the simplest—
something you won't have to think twice about while preparing a
big holiday meal. For added convenience, make it ahead of time
and refrigerate until a few hours before serving.”
Makes about 3 cups
1 cup ruby port
1 cup sugar
One 12-ounce bag fresh cranberries
1. In a medium nonstick saucepan, combine port, sugar, and cranberries. Bring to a boil over medium heat, stirring occasionally. Lower heat
and cook until liquid reaches a syrupy consistency, about 20 minutes.
2. Remove from heat, pour into a serving dish, and cool to room temper-
ature before serving. For a smoother texture, press sauce through a
strainer, pour into a serving dish, and refrigerate before serving.
Sangria Cranberry Sauce
Delish/Good
Housekeeping
Triple-tested at the Good Housekeeping Institute
"This citrus-scented red wine cranberry sauce will be a
welcome new addition
to the Thanksgiving table."
1 lemon
1 lime
1 orange
1 bag (12 ounces, 3 cups) cranberries,
picked over
1 container (16-ounce) frozen
strawberries in sugar, thawed
1 cup red wine
1 cup sugar
From lemon, grate 1 teaspoon peel [zest] and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel
[zest]
and squeeze 2 tablespoons juice.
From orange, grate 1/2 teaspoon peel
[zest]
and squeeze 1/4 cup juice.
In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup , wine, and sugar; heat to boiling over high
heat. Reduce heat to medium-low and cook, uncovered, 15 minutes longer
or until sauce thickens, stirring occasionally. Stir in lemon, lime, and
orange juices.
Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.
Tips and Techniques
Do Ahead: Make this sauce up to 4 days ahead and refrigerate
in an airtight
plastic container so it'll be easy to carry.
Featured
archive recipes:
Cranberry Condiments for Thanksgiving
Crazy for
Cranberries!
MORE Cranberries!
Oodles of Oranges
A Profusion of
Pears
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