About this recipe
Cranberry sauce gets a tasty twist when you roast it, bringing in zesty lemon, cozy spices, and a touch of fresh thyme. It’s not just a great side dish for the holidays; this sauce deserves to be on your table all year round. The recipe is super easy, packed with flavor, and really versatile—perfect for pairing with roasted veggies, plant-based main courses, or even spreading on toast.
Why You’ll Love This Recipe
Elevates a Classic: Roasting the cranberries caramelizes their natural sugars and intensifies their tart flavor.
Quick and Easy: With minimal prep and just 20 minutes in the oven, this fuss-free recipe still wows. And it is perfect for Thanksgiving or Christmas when the oven is on … all day long!
Versatile: Perfect for Thanksgiving dinner or as a topping for vegan bowls, grain salads, or even pancakes.
Ingredients you need for the roasted cranberry sauce
- Fresh cranberries – You can use frozen ones too!
- Lemon zest and juice add brightness and a zippy tang. You can also sub orange juice and zest.
- Brown sugar – A touch of sweetness to balance the tartness.
- Olive oil – Helps the cranberries roast beautifully.
- Thyme leaves – Optional, but they add a herby freshness.
- Warm spices – Cinnamon and allspice give the sauce that cozy, holiday vibe.
- Optional crunch: Chopped pecans or walnuts for garnish.
How to Make Roasted Cranberry Sauce
- Prep the Oven: Preheat your oven to 400°F (200°C).
- Season the Cranberries: Toss cranberries with lemon zest, lemon juice, brown sugar, olive oil, thyme (if using), cinnamon, and allspice. Spread them out on the baking sheet in a single layer. If you wish, you can mix everything in a small bowl and then pour it over the cranberries.
- Roast: Roast the cranberries for 20–25 minutes, stirring halfway through. The cranberries will burst and caramelize as they cook.
- Mash and Finish: Remove the cranberries from the oven and mash them with the back of a spoon to your desired consistency. Transfer to a serving dish.
- Garnish: If you like, top with more thyme leaves and chopped nuts for a pop of color and crunch.
Serving Suggestions
- Use it for your Thanksgiving or Christmas meal.
- Serve it alongside plant-based mains like lentil loaves or roasted cauliflower steaks.
- Use it as a topping for grain bowls or spread on sandwiches for a tangy twist.
- Add a dollop to your morning oatmeal or yogurt for a festive breakfast.
Why Roasting Cranberries is a Game-Changer
Roasting cranberries transforms their flavor. Instead of a simple tart sauce, you get a depth of flavor that’s slightly caramelized, tangy, and earthy. Plus, roasting makes your kitchen smell incredible—like the holidays in full swing!
Roasted Cranberry Sauce
Equipment
- 1 Baking dish
Ingredients
- 12 oz 340 g fresh cranberries (frozen can also be used)
- 1 medium lemon zested and juiced
- 1/4 cup + 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1/2 teaspoon fresh thyme leaves optional
- 1/2 teaspoon ground cinnamon
- Pinch of ground allspice
- Pinch of salt
- Optional: 1/4 cup chopped pecans or walnuts for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cranberries with lemon zest, lemon juice, brown sugar, olive oil, thyme (if using), cinnamon, and allspice. Spread them out on the baking sheet in a single layer. If you wish, you can mix everything in a small bowl and then pour it over the cranberries.
- Roast the cranberries for 20–25 minutes, stirring halfway through. The cranberries will burst and caramelize as they cook.
- Remove from the oven and use the back of a spoon to mash the cranberries to your desired consistency. Transfer to a serving dish.
- Top with more thyme leaves and chopped nuts for a pop of color and crunch, if you’d like.
Notes
How to Store?
Fridge: Store leftovers in an airtight container for up to 5 days.Freezer:Freeze for up to 2 months. Thaw in the fridge before serving.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- Poached pears in red wine - December 4, 2024
- Pineapple ginger juice with apple - December 3, 2024
- Mazapán: The Iconic Mexican Candy - December 2, 2024