Thanksgiving Tip: Roasted Cranberries.

Last year, I did posts on two ways to make your cranberry sauce: I made a boiled cranberry sauce and a raw cranberry sauce.

This year, I’d like to talk to you about ROASTED cranberry sauce!

You can roast your cranberries! These cranberries will come out caramelized and delicious, with a little flavor of burnt sugar. Here’s how:

What you’ll need:
–1 1/2 bags of cranberries
–2/3 cup of sugar
–3 Tbs of olive, walnut, or almond oil, or melted butter
–1/4 cup of chopped fresh herbs. I used sage, rosemary, and thyme here, but you can use mint, parsley, whatever else you like. Make sure you discard any tough stems first.
–Optionally, a tablespoon or two of lemon, lime, or orange juice. You can also add things like lemon peel or even cinnamon, depending on your favorite flavors.
–1/3 cup of red wine.

How to do it:
–Preheat your over to about 400º F.
–Wash and drain your cranberries. Remember to pick out the bad ones so there aren’t any sour bits.
–Put your cranberries in a bowl, like this:

–Add all the other ingredients:

–Now mix it up with a wooden spoon or clean hands until the cranberries are evenly coated with sugar:

–Put the berries on a clean cookie sheet and spread them out neatly:

–Now put them in the oven and cook them for about 15 minutes, until they are soft and getting caramelized around the edges.
–While they are in the oven, heat the wine just to boiling, then simmer it for five minutes until some of the liquid cooks off. Take it off the burner.
–Take the cranberries out. They should look something like this:

–Pour the wine over the berries. Being careful of the hot pan, stir the berries up with a wooden spoon and put them back in the oven.
–Leave them in for another 10-15 minutes, until the sugar starts to brown. Take them out and pull them all to the center of the pan, so they don’t stick to the pan and get too hard to pull off. They should look like this:

Look how ooey gooey!

Wait for them to cool, and then scrape them either into a bowl or container. These can be made in advance and refrigerated until Thanksgiving. You can serve them either cold or warm.

Mirrored from Antagonia.net.

Thanksgiving Tip: Roasted Cranberries.

Last year, I did posts on two ways to make your cranberry sauce: I made a boiled cranberry sauce and a raw cranberry sauce.

This year, I’d like to talk to you about ROASTED cranberry sauce!

You can roast your cranberries! These cranberries will come out caramelized and delicious, with a little flavor of burnt sugar. Here’s how:

What you’ll need:
–1 1/2 bags of cranberries
–2/3 cup of sugar
–3 Tbs of olive, walnut, or almond oil, or melted butter
–1/4 cup of chopped fresh herbs. I used sage, rosemary, and thyme here, but you can use mint, parsley, whatever else you like. Make sure you discard any tough stems first.
–Optionally, a tablespoon or two of lemon, lime, or orange juice. You can also add things like lemon peel or even cinnamon, depending on your favorite flavors.
–1/3 cup of red wine.

How to do it:
–Preheat your over to about 400º F.
–Wash and drain your cranberries. Remember to pick out the bad ones so there aren’t any sour bits.
–Put your cranberries in a bowl, like this:

–Add all the other ingredients:

–Now mix it up with a wooden spoon or clean hands until the cranberries are evenly coated with sugar:

–Put the berries on a clean cookie sheet and spread them out neatly:

–Now put them in the oven and cook them for about 15 minutes, until they are soft and getting caramelized around the edges.
–While they are in the oven, heat the wine just to boiling, then simmer it for five minutes until some of the liquid cooks off. Take it off the burner.
–Take the cranberries out. They should look something like this:

–Pour the wine over the berries. Being careful of the hot pan, stir the berries up with a wooden spoon and put them back in the oven.
–Leave them in for another 10-15 minutes, until the sugar starts to brown. Take them out and pull them all to the center of the pan, so they don’t stick to the pan and get too hard to pull off. They should look like this:

Look how ooey gooey!

Wait for them to cool, and then scrape them either into a bowl or container. These can be made in advance and refrigerated until Thanksgiving. You can serve them either cold or warm.

Mirrored from Antagonia.net.