This roasted cranberry sauce with orange adds a bright, tangy twist to your fall and holiday table. Oven-roasting the cranberries intensifies their sweetness, while the orange zest and juice bring a refreshing citrus balance, simple, vibrant, and bursting with flavor.
Ingredients
- 12 oz (340 g) fresh cranberries
- ½ cup sugar (adjust to taste)
- 2 tbsp honey or maple syrup
- 1 orange (juice + zest)
- 1 tsp vanilla extract (optional)
- 1 tbsp olive oil
👩🍳 Instructions
- Preheat oven to 400°F (200°C).
- Spread cranberries on a baking sheet lined with parchment paper.
- Drizzle with olive oil, orange juice, honey, and sprinkle with sugar and zest.
- Roast for 15–20 minutes, stirring once halfway, until cranberries burst and caramelize slightly.
- Remove from oven, mix in vanilla (if using), and cool slightly before serving.
Tips
- For a thicker texture, mash the cranberries gently after roasting.
- Add a pinch of cinnamon or ginger for a warm holiday flavor.
- Keeps well in the fridge for up to a week — even better the next day!
FAQ
Q: Can I use frozen cranberries?
Yes! Roast them straight from frozen; just add 5 extra minutes to the cooking time.
Q: How can I make it less tart?
Add a bit more honey or stir in a spoonful of apple sauce after roasting.
Calories: ~90 per serving
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 6
Storage & Serving Tips:
Let the cranberry sauce cool completely before storing. Keep it in an airtight container in the refrigerator for up to 7 days. Serve it chilled or at room temperature alongside roasted turkey, chicken, or holiday sides. It also tastes amazing on toast or yogurt the next morning!
