Roasted Cranberry Sauce (recipe)

[Guest guest]

I'm getting a head start on cooking for tomorrow and

just finished this cranberry sauce. It's different,

but I think this recipe is a winner. The flavors are

intense....very good. I used a tangerine instead of

an orange. Also, I only used 3/4 tsp. of salt and

would recommend even less....it was a tad too salty.

The sauce is sweet and salty (which I'm not used to

with cranberry sauce) but it does grow on you. I let

the parchment paper hang over all edges of my baking

sheet and so the clean-up was minimal. I got this

recipe from Saveur magazine. Here's the link:

 

http://saveur.com/article/Food/Roasted-Cranberry-Sauce

 

 

Roasted Cranberry Sauce

MAKES 2 CUPS

 

The relish featured here employs a novel technique:

cranberries are roasted with orange peel, jalapeño,

and spices until their skins burst, to concentrate

their flavor and draw out their sweetness and juices;

then they're tossed with orange juice and port.

 

1 orange

1 lb. fresh or thawed cranberries

1 cup sugar

2 tbsp. extra-virgin olive oil

1 tsp. kosher salt

4 green cardamom pods, smashed

4 whole cloves

2 sticks cinnamon

1 small jalapeño, stemmed and thinly sliced

1 1 & #8260;2 tbsp. port

 

1. Heat oven to 450°. 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 & #8260;2 " long. Squeeze juice from the orange; strain

and reserve 1 tbsp. juice.

 

2. In a bowl, combine peel, cranberries, sugar, olive

oil, salt, cardamom 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.

 

This recipe was first published in Saveur in Issue

#115