Here is the roasted cranberry sauce I posted earlier. The recipe says to roast the cranberries then, reduce the wine. I put all ingredients in glass rectangle pan and roasted it altogether for 30 minutes and it reduced perfectly.
Then add roasted walnuts…. or not!
Make sure you make this dish ahead to give the gorgeous herbs a chance to meld into the wine and cranberries.
In the background is my stash of roasted garlic I put in the freezer so I don’t have to roast them for each recipe.