Roasted Cranberry Sauce

At the suggestion of the Saveur, I roasted the Cranberry Sauce.  This recipe needs tweaking, but here is what we did.  This made enough Cranberry Sauce for an Army.  16 Peeps barely made a dent.

6 boxes of 7oz Organic Cranberries from Farmer and the Cook

1.5 cups Maple Syrup (sugar would prob. work too)

6 tbl. olive oil

5 pinches good salt

8 crushed cardamon pods (not a good idea, too many loose cardamon bursts...ground might have been better)

8 cloves (again, had to find the cloves in the sauce after roasting)

6 cinnamon sticks (candela would have been better)

2 seeded and deribbed jalepenos from FnC thinly sliced (if you know your people, leave some seeds in).

Peeled and thinly sliced skin of 3 oranges (from FnC)

Tossed Together and Roasted in an Oven at 450 for about 15 minutes.

(I like the look of whole berries in the sauce.  This blew all the berries up and so the sauce was more like jam)

Transfer Berries and Such to a Bowl and stir in 5 tbl. or so of Fresh Squeezed OJ and 4 tbl. or so of Port.  Let sit for an hour and taste.  Eventually remove the pods, cloves and sticks before serving.  (This was a pain!)  Refrigerate if you like cold cranberry sauce.

We mixed in the seeds from one pomegranate.  I love this!  it gives the sauce a burst like surprise.