SPICY ROASTED CRANBERRY SAUCE
Before I started cooking Thanksgiving dinner, I truly believed the only form of Cranberry sauce was from a can. I was always confused why people ate canned Cranberry sauce because I thought it was nasty! It used to feel as though I was putting tasteless jello on my food.
Fresh Cranberry sauce is so easy to make. You grab all of the ingredients, toss them into a baking dish and put it in the oven. The oven does all the work.
The spice level is mild. If you want to kick it up a notch and make it spicy add an extra 1/2 tablespoon of crushed red pepper flakes.
2 12-oz. bags of fresh cranberries
1 cup light brown sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/2 tablespoon crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup red wine
Fresh ground black pepper
Preheat oven to 350 degrees. Toss cranberries, brown sugar, lemon zest, orange zest, red pepper, orange juice, and wine into a glass or ceramic baking dish.
Roast until the cranberries have softened and the juices have been released, this takes about 1 hour.
Transfer to a bowl add a splash of orange juice and season to taste with salt and pepper.