These oven-roasted cranberries will dress up your holiday table with warm spices and seasonal flavors. Serve this sauce with baked turkey tenderloins or ham.
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Cranberries are synonymous with the holidays. With their seasonal flavor and bright crimson color, these festive berries should be on your holiday table.
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Why This Recipe Works
- Method: Simply combine the ingredients in an oven-safe pan, and the oven does the rest.
- Flavor: Orange zest, rosemary, and warm spices add delicious seasonal flavor, and maple syrup adds a touch of sweetness.
- Make-ahead: These cranberries keep well, making this recipe ideal for saving time in a crunch.
- Versatility: Cranberries aren't just for the holiday table. Use them as a spread for sandwiches or cheese boards, or add to baked goods like these cranberry almond muffins.
Ingredient Notes
- Cranberries: Both fresh and frozen cranberries can be used.
- Orange zest: Lemon zest also works well.
- Fresh rosemary provides a wonderful earthy flavor. Thyme can also be used.
See the recipe card for complete instructions and ingredient amounts.
How to Make Roasted Cranberries
Step 1: Combine the cranberries, orange zest, rosemary, maple syrup, and spices in an oven-safe pan. Cover and roast at 350℉ for 30 minutes.
Step 2: Increase the oven temperature to 400℉ and roast the cranberries uncovered for another 30 minutes. Remove the rosemary sprigs and the spice sachet, and smash the berries to the desired consistency.
Expert Tips
- Add the spices to spice filter bags or wrap them in cheesecloth before adding them to the pan. This makes it easy to remove them after roasting.
- Remove the rosemary sprigs before stirring the cooked sauce to avoid getting rosemary leaves in the sauce. I love the subtle rosemary flavor but not the texture of the leaves.
- Cool completely before storing the fridge.
Serving Ideas
Here are some delicious ideas for using leftover cranberry sauce.
- Add to Thanksgiving leftover paninis.
- Spoon over vanilla ice cream.
- Add to cheeseboards or charcuterie platters.
- Combine the cranberries with mayonnaise for a seasonal sandwich spread.
- Spread on bagels or English muffins.
- Warm and serve over pancakes.
- Add to smoothies.
Roasted Cranberry FAQs
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 and are equally delicious. When frozen, cranberries can last up to one year.
Maple syrup or honey can balance cranberries' bitterness. The amount can be adjusted based on taste.
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 cranberry sauce can be frozen. Transfer to a freezer-safe container or zipper-top bag and freeze for up to two months.
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📖 Recipe Card
Maple Roasted Cranberries
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EQUIPMENT
Ingredients
- 24 ounces cranberries (fresh or frozen)
- 2 oranges (zested and juiced)
- ½ cup maple syrup (plus more as needed to taste)
- 1 teaspoon ground cinnamon (or 1 cinnamon stick)
- 5 cloves
- 4 star anise
- 3-4 sprigs fresh rosemary
Instructions
- Preheat oven to 350℉.
- Rinse the cranberries and discard any stems. Add to a large oven-safe skillet with a lid. Add the orange juice, zest, maple syrup, and ground cinnamon. Stir to combine.24 ounces cranberries, 2 oranges, ½ cup maple syrup, 1 teaspoon ground cinnamon
- 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.5 cloves, 4 star anise, 3-4 sprigs fresh rosemary
- Turn the oven up to 400℉. 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.
Notes
- Add the spices to a spice filter bag or wrap them in cheesecloth before adding them to the pan. This makes it easy to remove them after roasting.
- Remove the rosemary sprigs before stirring the cooked sauce to avoid getting rosemary leaves in the sauce. I love the subtle rosemary flavor but not the texture of the leaves themselves.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These cranberries are a delicious addition to any holiday feast. Leftovers are equally tasty and can be used in so many ways, from cheese boards to baked goods to sandwiches.