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


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.


  • 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


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.

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