Roasted Cranberries with Maple Syrup is an oven-roasted sauce infused with orange and warm spices and sweetened with maple syrup. This sauce pairs perfectly with holiday turkey or ham and is also a wonderful spread for sandwiches or toast.
Cranberries are synonymous with the holidays. From their seasonal flavor to their bright crimson color, these festive berries should have a place on your holiday table.
Easy and delicious recipe
This oven method slow-roasts the cranberries to perfection. Orange zest and juice, warm spices, and fragrant rosemary infuse the berries with a delicious subtle flavor.
TIP: I love the subtle rosemary flavor in this sauce, but not the texture of the leaves themselves. So, I recommend removing the rosemary sprigs before stirring the cooked sauce so the rosemary leaves don't fall off into the sauce.
Roasted cranberries are easy to prepare without much fuss. Simply add the ingredients to a covered oven-safe pot and roast 30 minutes covered.
Turn up the heat and roast another 30 minutes uncovered. Then, remove the rosemary sprigs and spice sachet and stir the sauce, smashing the berries to the desired consistency.
Let cool and refrigerate until ready to serve.
Both fresh and frozen varieties work great in this recipe. Fresh cranberries are readily available in supermarkets from October to December and will last about 4 weeks in the refrigerator. Frozen cranberries are frozen at their peak of freshness so they are equally delicious. When frozen, cranberries can last up to one year.
Absolutely! Cranberry sauce is the perfect make-ahead dish. If stored properly, cranberry sauce should last 10-14 days. Store the roasted cranberries in an airtight container in the refrigerator.
Yes, these roasted cranberries can be frozen. Transfer to a freezer-safe container or zipper-top bag and freeze for up to two months.
Cranberry sauce is very versatile, so it's easy to find ways to use up the leftovers.
- Serve alongside turkey or ham.
- Add to Thanksgiving leftover paninis
- Spoon over vanilla ice cream
- Combine the roasted cranberries with mayonnaise for a seasonal sandwich spread
- Add to muffins
- Spread on bagels or English muffins
- Warm and serve over pancakes
- Add to smoothies
Oven-safe pan with lid | Microplane | Juicer | Measuring spoons | Liquid measuring cup | Spice filter bag
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Roasted Cranberries with Maple Syrup
- 24 ounces cranberries (fresh or frozen)
- 2 oranges (zested and juiced)
- 3-4 sprigs fresh rosemary
- 1 teaspoon ground cinnamon (or 1 cinnamon stick)
- 5 cloves
- 4 star anise
- ½-3/4 cup maple syrup
- Preheat oven to 350 degrees.
- Rinse the cranberries and discard any stems. Add to a large oven-safe skillet with a lid. Add the orange juice, zest, and ground cinnamon. Stir to combine.
- Add the cloves and star anise to a small spice filter bag. Nestle the bag and the rosemary sprigs in the cranberries. Cover and roast in the oven for 30 minutes.
- Turn the oven up to 400 degrees. Remove the cover and roast for another 30 minutes.
- Carefully remove the spice filter bag and the rosemary sprigs and discard. Stir the sauce, and with the back of a spoon, smash the cranberries to the desired consistency.
- Taste the cranberries to check for sweetness. Add more maple syrup if desired.
- Let cool completely and store in an airtight container in the refrigerator for up to two weeks.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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