Roasted Cranberry Sauce

Roasted Cranberry Sauce
Skip the stovetop and let the oven works its magic on your cranberries. Here, they’re roasted with orange zest, jalapeño, and spices, then finished with orange juice and port.Jenny Huang | Food Stylist: Laura Rege | Prop Stylist: Vanessa Vazquez

This relish 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.


Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Yield: makes 2 cups
Time: 1 hour, 35 minutes


  • 1 orange
  • 1 lb. fresh or thawed frozen 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 12 Tbsp. port


  1. Preheat the oven to 450°F. Using a vegetable peeler, remove the zest from the orange, taking off as little of the white pith as possible. Cut the zest into very thin strips about 1½ inches long. Squeeze the juice from the orange; strain and set aside 1 tablespoon juice (reserve remaining juice for another use).
  2. In a bowl, toss together the orange zest, cranberries, sugar, oil, salt, cardamom, cloves, cinnamon, and jalapeño. Transfer to a parchment paper-lined baking sheet. Roast until the cranberries begin to burst and release their juices, about 15 minutes.
  3. Transfer the cranberry mixture to a bowl; stir in the port and reserved orange juice. Set aside for at least 1 hour to let the flavors meld. Remove and discard the cardamom, cloves, and cinnamon before serving.