I have always loved cranberry sauce...all kinds, whole berry and the jellied that you cut off both end of the can and push out on a plate and slice...but when you have more that a minute and you are making a special dinner, it is fun to make a special sauce...This is a cross between cooked and raw cranberry sauce...it is the perfect sauce for roasted meats..you can make it ahead of time and store in the refrigerator until dinner...I could literally just eat it by the spoonfuls...you could put in a good port or red wine or nothing if you would like, just the orange juice. it is the roasting of the orange, cranberries and the sugar that make the wonderful rich flavor...
Roasted Cranberry Sauce
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
a heavy sprinkle of cardamon powder
4 whole cloves
2 sticks cinnamon
2 tablespoons grand mariner
2 tablespoons fresh squeezed orange juice
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 1⁄2" 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. 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 grand mariner. Let sit for at least 1 hour so that the flavors meld. Remove and discard, cloves, and cinnamon before serving.
MAKES 2 CUPS
gather the few ingredients..
cut the peeling off, try not to get the pith (is that a word)
squeeze the orange....
slice the peels very thin...
put it all in a mixing bowl and toss...
spread on a baking sheet that you can line with parchment...
house smells great...
scrape it all in a bowl...
add the juice and grand mariner...stir and let sit at least an hour...
Cheers to Happy !!