So, so, so AMAZING. Making cranberry sauce in the oven is so quick and easy and it tastes even better! The sugar and cranberry pectin carmalize and the cranberries remind me more of dried cranberries than normal. The flavors were a perfect combo, I LOVE THIS RECIPE!
1 lb fresh or thawed cranberries
1/3 cup sugar
2 tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp ground cardamon
1/2 tsp ground cloves
1 stick cinnamon
1 small jalapeño, stemmed and thinly sliced, optional (I didn't have or use one)
1 Tbsp fresh ginger, grated
1 1⁄2 tbsp balsamic vinegar
1. Heat oven to 450°.
2. On a baking sheet or In a bowl, combine cranberries, orange zest, sugar, olive oil, salt, cardamom, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
3. Squeeze 1 Tbsp orange juice and balsamic vinegar over the hot pan and add in grated ginger. Toss and transfer to a serving dish. Let sit for at least 1 hour so that the flavors meld. Remove and discard cinnamon before serving.