Maple Roasted Cranberries

5 from 2 votes

This oven-roasted cranberry sauce is infused with orange and warm spices and is sweetened with maple syrup. This sauce pairs perfectly with holiday turkey or ham and is also a wonderful spread for sandwiches or toast.

Prep Time5

Cook Time1

Total Time1 5

Course: Condiment

Cuisine: American

Servings:

Calories: 89kcal

Author: Abbey McDermott

Equipment

spice filter bag

Ingredients

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 cup maple syrup plus more as needed to taste

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.
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℉. 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