Roasted Cranberry Sauce
This roasted cranberry sauce is more than a side dish—it’s a flavor-packed condiment that brings holiday magic to any meal. Whether you’re serving it for Thanksgiving, gifting a jar to friends, or sneaking a spoonful straight from the bowl, it’s a recipe that’ll quickly become a favorite.
1 cup
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.