Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Roasted Spiced Cranberry Sauce
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
Ingredients
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Directions
- Position a rack in the lower third of the oven; preheat to 425 degrees F. Stir together the cranberries, sugar, shallot, vinegar, olive oil, thyme sprigs, bay leaves, coriander, red pepper flakes and 1/2 teaspoon salt in a glass or ceramic 9-by-13-inch baking dish. Roast, stirring occasionally, until bubbling and the cranberries burst, 20 to 22 minutes.
- Mash the cranberries slightly with the back of a wooden spoon and let cool to room temperature. Remove and discard the thyme sprigs and bay leaves, then transfer to a serving dish.
