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Marilyn’s Blog

Thanksgiving Roasted Cranberry Sauce with Candied Walnuts

Roasted Cranberry Sauce with Herbed Candied Walnuts Bon Appétit | November 2010

by Sara Kate Gilingham-Ryan

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.

Yield: Makes about 3 cups
Active Time: 40 minutes
Total Time: 3 hours 40 minutes (includes chilling time)

 

Cranberries:
1 pound fresh cranberries or frozen, thawed
1 1/4 cups sugar
3 tablespoons walnut oil
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1/2 teaspoon fine sea salt
1/4 cup dry red wine mixed with 2 tablespoons water

Herbed candied walnuts:
3 tablespoons sugar
3 tablespoons dry red wine
3/4 cup coarsely chopped walnuts
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

 

For cranberries:

Preheat oven to 425°F. Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven; maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to medium bowl; cover and chill until cold, about 2 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.
For herbed candied walnuts:

Preheat oven to 425°F. Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes. Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8 to 10 minutes. Cool. Break up any clumps of nuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Add nuts to cranberry mixture.