Roasted Cranberry Sauce is super simple to make and deliciously complex with flavors of tart cranberries mixed with woody rosemary and just a little sweetness to balance it all off.
And the roasting just makes the flavors nice and smooth.
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Roasting brings out the flavor
I love roasting food. I think you guys know that! I’ve roasted Acorn Squash with Black Grapes and Cardamom Persimmons, carrots, chickpeas (two ways), potatoes, sweet potatoes, tomatoes, lentils, even strawberries.
The other day when I was roasting the black grapes, they reminded me of cranberries. So, it got me thinking about roasting some cranberries, something I’ve never done before.
Now, I’ve made many different cranberry sauces: Cranberry Sauce with cherries and red onions, with vanilla & cardamom, cranberry relish, and a few others.
The picture above is the sauce before it goes into the oven for some lovely roasting.
This Roasted Cranberry Sauce is by far the easiest one I’ve ever made! The colors of this pretty dish remind me of Christmas.
This sauce is easily made ahead of time.
You can mix it up, throw it in a Tupperware, and take it uncooked to your potluck Thanksgiving. Throw it in a baking dish, a few minutes in the oven, and you’ve got a beautiful easy contribution to Thanksgiving day!
Make this into a stunning appetizer
This would be fabulous served as a simple condiment on the Thanksgiving table.
Or, serve it over cream cheese, Brie, or goat cheese with some crackers as an appetizer.
Easy to make
Let the oven do all the work of making a homemade cranberry sauce for you. All you have to do is toss all the ingredients in a shallow pan, like a 13×9-inch casserole dish.
A 12 ounce bag of fresh cranberries should be about 4 cups worth.
And pop it all in the oven, uncovered.
In about 15 minutes you have a beautiful, tart, sweet, and delicious cranberry sauce with no standing over a stove, stirring.
Leftovers rock too
Make sandwiches with turkey, roasted cranberry sauce, some greens, and a nice slice of cheese.
Drizzle a bit over vanilla ice cream for dessert.
I’m going to have some on my English muffin for breakfast.
You can gussy it up however you like
This simple version is so good, lightly sweet, lightly tart.
But, if you want to throw in a splash of bourbon and cardamom, or toss in a big bunch of fresh herbs and a splash of balsamic vinegar, or exchange the water for fresh orange juice, or throw in some juniper berries and a splash of gin, heck, take it towards the Mexican flavors by adding some spicy chiles, cumin, and chili powder.
I mean, you could totally do all those yummy things, but the nice thing is that you don’t have to. This is simple goodness, not only in the preparation, but in the flavor.
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Roasted Cranberry Sauce Recipe
Roasted Cranberry Sauce
- 12 ounces fresh cranberries
- ½ cup sugar
- zest and juice of a lime
- ½ cup water
- 2 sprigs fresh rosemary
- Preheat oven to 425° F. Wash and pick over cranberries, making sure there’s no stems, foreign material, or shriveled berries.
- In a large shallow pan, like a 13×9-inch pan, mix all ingredients. Roast, uncovered, 15-20 minutes or until most of the cranberries have burst, and most of the liquid has evaporated.
- Garnish with additional fresh rosemary if desired. Serve warm, or refrigerate and serve cold. Sauce can be frozen and thawed for later serving as well.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.