Roasted Cranberry Sauce Recipes

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ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE



Roasted Cranberry Sauce with Almond Brittle image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
Kosher salt
Cooking spray
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
  • Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.

ROASTED CRANBERRY SAUCE



Roasted Cranberry Sauce image

Make and share this Roasted Cranberry Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Sauces

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

1 orange, peeled and juiced
1 lb cranberries, fresh or thawed
1 cup sugar
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
4 green cardamom pods, cracked
4 whole cloves
2 sticks cinnamon
1 jalapeno pepper, seeds removed and sliced thin
1 1/2 tablespoons port wine

Steps:

  • Preheat oven to 450°F Line a baking sheet with parchment paper.
  • Julienne orange peel into very thin strips, about 1½" long. Add cranberries, sugar, olive oil, salt, cardamom, cloves, cinnamon and jalapeno. Spread on prepared baking sheet.
  • Roast in preheated oven until cranberries burst and release juices, about 15 minute.
  • Move cranberries to a bowl, removing and discarding cardamom, cloves and cinnamon sticks. Add 1 tbsp of juice from orange, and 1½ tbsp port. Stir well and allow to sit for at least 1 hour for flavors to combine.

Nutrition Facts : Calories 165.3, Fat 3.5, SaturatedFat 0.5, Sodium 219.5, Carbohydrate 34.3, Fiber 3, Sugar 29.1, Protein 0.4

CRANBERRY AND ROASTED-SHALLOT SAUCE



Cranberry and Roasted-Shallot Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

18 medium shallots, peeled and quartered lengthwise through root end
1 Tbs. vegetable oil
2 tsp. minced fresh thyme
5 Tbs. balsamic vinegar
1/2-cup granulated sugar
1 cup dry red wine
2/3-cup Ruby port
1/3-cup light brown sugar, packed
12 oz. bag fresh cranberries
1 Tbs. chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden, about 25 minutes. Drizzle one tablespoon vinegar over shallots, toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven.
  • Bring red wine, port, brown sugar, remaining four tablespoons vinegar and granulated sugar to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add cranberries; cook until berries pop, stirring occasionally, about eight minutes. Mix in parsley and shallots. Transfer to bowl. Cover and chill overnight. Serve cold or at room temperature.

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