Roasted Cranberry Sauce With Orange

Ingrediënten

6 cups cranberries (two 12-ounce bags), separated

1 medium organic naval or Cara Cara orange

1/4 cup freshly squeezed orange juice, plus more to taste

1/4 cup finely chopped (almost minced) shallots (from 1 large shallot)

1/2 cup finely chopped (almost minced) fennel (celery can be substituted)

1 tablespoon olive oil

2 tablespoon balsamic vinegar

1 cup brown sugar

2 teaspoon minced fresh rosemary

Small pinch of kosher salt, or to taste

Instructies

Step 1

Heat oven to 375° F.

Step 2

Set aside 2 cups of cranberries (they’ll get added to the sauce near the end of its roasting time).

Step 3

Wash the orange well, then slice off both ends and cut in half, removing any seeds. Finely chop the whole orange (peel and flesh).

Step 4

Combine the chopped orange with the remaining 4 cups cranberries, brown sugar, and the rest of the ingredients in a 9x13-inch baking dish, stirring well to integrate. Roast for 40 minutes (stirring once or twice) until the cranberries have burst and the juices are starting to thicken. Remove the pan from the oven, stir well, then add the remaining cranberries (and more water or orange juice, if needed, to loosen the sauce). Roast for another 8 to 10 minutes, or until the cranberries have softened but still have their shape.

Step 5

Taste the sauce for balance, adding more brown sugar, balsamic, and/or orange juice to your liking. The sauce will continue to thicken as it cools. Serve at room temperature or cold. The sauce can be made in advance and refrigerated (for up to a week) or frozen (for up to a month) tightly covered.