MINDY MERRELL / FOOD NETWORK "CHOPPED" CHAMPION, COOKBOOK AUTHOR www.cheaterchef.com
This is my new favorite way to serve cranberries. Instead of boiling them,just roast them in the oven. They become thick and almost candy like. Perfect to serve with any holiday menu—turkey, roast pork, fantastic with sweet potatoes or winter squash. Go for a traditional variation with applesor try the spicy/savory/sweet variation with jalapeno peppers and onion.Pack in little jars for the perfect holiday hostess gift.
Roasted Cranberries with Apple
1 bag (12 ounces) fresh cranberries
1 medium Golden Delicious apple, peeled, cored and diced
Zest from one orange
2 tablespoons oil
1 cup sugar
Pinch of salt
1/2 cup chopped pecans, optional
Heat the oven to 400° F. Combine the cranberries, apple, and zest in a 9 x13 baking dish. Toss with the oil and sugar. Add a pinch of salt. Roast 30 minutes or until the cranberries are soft and the juices are thickened. If adding the pecans, toss them over the casserole after 20 minutes of roasting.
Roasted Cranberries with Jalapenos
1 bag (12 ounces) fresh cranberries
1 small or ½ a medium onion, finely chopped
3 or 4 jalapenos, seeded and finely chopped
2 tablespoons oil
1 cup sugar
Pinch of salt
Heat the oven to 400° F. Combine the cranberries, onion and jalapenos in a 9 x 13 baking dish. Toss with the oil and sugar. Add a pinch of salt. Roast 30 minutes or until the cranberries are soft and the juices are thickened.
