Ah, Thanksgiving. It is that time of year when I come face to face with the fact that I really don’t like cranberry sauce all that much. In fact, I think it is fair to say that I make cranberry sauce for others, meaning that I never spent much time really tasting it and coming to terms with it. As it turns out, I have a sweet tooth. Nooooo, you say. Yes, I do. And, it appears that this extends to cranberry sauce. So this year, I just kept adding it and adding it, and finally, I like cranberry sauce.
Also adding to my desire for more sugar is the use of the orange zest. Orange zest can be a bit bitter, as it is in orange marmalade. Cranberries are a bit bitter to start with. So, for me, a full ¾ cup brown sugar was necessary to bring it all into harmony. But you should taste and adjust as you like.
For this sauce I chose to roast the berries, out of curiosity as much as anything. I like this method. I like the notion of deepening the flavor of the berries and the sugar. But you can just as easily make this sauce entirely on the stove-top, just add a little water to the cranberries to start the simmering process and proceed with the rest of the recipe (you will not need to simmer for 25 minutes).
|Roasted Cranberry Sauce|| |
- 12 ounces fresh cranberries
- ½ cup (up to ¾ cup) brown sugar
- 1 tablespoon grapeseed oil
- 1 teaspoon orange zest (from one orange)
- ⅓ cup orange juice
- ⅛ teaspoon cinnamon
- Preheat the oven to 400 degrees. Rinse the berries and let them drain on a towel for a bit.
- In a small roasting dish (where the berries can be about 2 deep) mix the berries, ½ cup brown sugar and the grapeseed oil. Start with ½ cup of brown sugar. You can add more, as needed when the berries are simmered later.
- Place the baking dish in the oven and roast the berries for 25 minutes, stirring them after 15 minutes.
- Remove the berries from the oven and carefully transfer them to a small saucepan.
- To the berries in the saucepan, add the orange juice, orange zest and cinnamon. Mix well and taste the sauce. Add the additional ¼ cup brown sugar, if needed. Cook over low heat until the cranberry sauce simmers for a few minutes and becomes thickened. Smash the berries with a potato masher or a fork as it simmers. Remove from the heat and allow to cool. Refrigerate until ready to serve.
I froze a portion of this to get ahead of the game.
You might also like this other Cranberry Jelly recipe, as well. It is a little more basic. It is also attached to one of my favorite posts about Thanksgiving. Also, you really need this Cranberry Salsa recipe. So good.