Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
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
If you're looking to refresh your cranberry sauce routine, try roasting the cranberries instead of cooking them on the stovetop. The oven's high heat concentrates their flavor and encourages caramelization, giving the finished sauce a deeper, more complex character while preserving its bright tartness. Aromatic thyme, shallots and sherry vinegar round out the flavors for a side that's destined to earn a permanent spot on the holiday table.
- 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.
