Roasted cranberry sauce with orange
Roast
Roasting
Here’s a cranberry sauce that you can and should make all season long. It’s tart and sweet, just as you’d expect a cranberry sauce to be, with savory undertones that surprise and play nicely with everything on your table. It’s pleasantly bitter, too, thanks to a whole orange (rind and flesh) that gets chopped up and folded in. And because the sauce is roasted (versus simmered on the stove), it’s more complex and concentrated in flavor—and virtually hands-off in preparation. <br /> <br />This sauce can easily fit in with all of the seasons’ cooking, equally at home with a roast chicken or rich vegetable gratin as with your Thanksgiving turkey or Christmas ham. And leftovers can be used in countless ways; below I’ve included three of my favorites: cranberry brown butter-roasted sweet potatoes; cranberry-balsamic vinaigrette; and cranberry and whipped ricotta toasts. <br /> <br />Note: I like to hold back a portion of the cranberries and add them near the end of the roasting time. The textural contrast between the fully and partially burst berries is really nice, but feel free to add all the berries from the get-go for a smoother, jammier sauce.
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