by kirra » Fri Dec 04, 2009 4:35 pm
Roasted Cranberry Sauce
The relish featured here employs a novel technique: cranberries are roasted with orange peel, jalapeño, and spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.
Ingredients:
1 orange
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. port
Preparation:
Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.
In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving. Makes 2 cups.
[b][size=150]Roasted Cranberry Sauce[/size][/b]
The relish featured here employs a novel technique: cranberries are roasted with orange peel, jalapeño, and spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.
[b]
Ingredients:[/b]
1 orange
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. port
[b]Preparation:[/b]
Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.
In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving. Makes 2 cups.