Recipes

Roasted Cranberry Sauce

Roasting cranberries with orange zest, jalapeño, and spices yields an intensely flavorful sauce that pairs perfectly with turkey.

  • Serves

    makes 2 cups

  • Cook

    1 hour 35 minutes

JENNY HUANG

By SAVEUR Editors


Updated on November 8, 2021

We’ve all experienced bland, one-note cranberry sauces at Thanksgiving—this fragrant, subtly spicy version is anything but. Roasting the cranberries with whole spices, sliced jalapeño, and ribbons of orange peel lends a perfumy overtone to the bright tanginess of the fruit.

Ingredients

  • 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 with a pestle of the heel of a knife
  • 4 whole cloves
  • 2 sticks cinnamon sticks
  • 1 small jalapeño, stemmed and thinly sliced
  • 1 12 Tbsp. ruby or tawny port

Instructions

Step 1

Position a rack in the center of the oven and preheat to 450°F. Using a vegetable peeler, zest the orange, removing as little of the white pith as possible. Cut the zest into very thin ribbons about 1½ inches long. Into a small bowl, squeeze 1 tablespoon of juice from the orange and set aside. (Reserve the remaining juice for another use.)

Step 2

In a bowl, toss together the orange zest, cranberries, sugar, oil, salt, cardamom, cloves, cinnamon, and jalapeño. Spread onto a parchment paper-lined baking sheet and bake until the cranberries begin to burst and release their juices, about 15 minutes.

Step 3

Transfer the cranberry mixture to a serving bowl and stir in the port and orange juice. Set aside for at least 1 hour to let the flavors meld. Remove and discard the cardamom, cloves, and cinnamon before serving.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.