About this recipe
The first time I roasted cranberries was one Thanksgiving when every burner on my stove was busy. Out of necessity, I tossed them into the oven—and I’ve never gone back to make the traditional homemade cranberry sauce. Roasting them caramelizes their natural sugars, turning simple cranberries into something extraordinary: sweet, tart, and full of cozy holiday flavor.
This Roasted Cranberry Sauce takes your holiday table to the next level. The lemon zest adds a bright twist, the warm spices bring depth, and the thyme gives it that subtle herbal note that makes everything taste a little more special. It’s vibrant, easy, and endlessly versatile—perfect alongside your Thanksgiving dinner, spread on a sandwich, or spooned over yogurt the next morning.
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 carrots.
- 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.
- About the Author
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨