Description
Old-fashioned baked cranberries roasted with orange, brown sugar, bourbon and pecans. An easy roasted cranberry recipe for Thanksgiving and Christmas.
Ingredients
- 12 ounces fresh cranberries, about 3 cups
- 1/2 cup packed light brown sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh orange zest, plus more for garnish
- 1 tablespoon unsalted butter, melted
- Pinch of kosher salt
- 1/2 cup roughly chopped pecans
- 2 tablespoons bourbon
Instructions
Preheat the oven to 375°F.
Rinse the cranberries and remove any soft or shriveled berries. Pat them dry and spread them onto a rimmed sheet pan.
Add the brown sugar, fresh orange juice, orange zest, melted butter and a pinch of kosher salt. Toss everything together directly on the sheet pan until the cranberries are evenly coated, then spread them back into a single layer.
Bake for 15 minutes.
Remove the sheet pan from the oven and gently stir the cranberries. Sprinkle the chopped pecans over the pan and toss gently to combine.
Return the cranberries to the oven and bake for another 8 to 12 minutes, watching them toward the end. They’re ready when the pecans are toasted and fragrant and the cranberries are softened and glossy. Some of the berries should have popped and become jammy while plenty still hold their shape.
Remove the sheet pan from the oven and drizzle the bourbon over the warm cranberries. Gently toss everything together.
Let the baked cranberries rest on the pan for about 10 minutes. The juices will thicken slightly as they cool. Finish with a little additional fresh orange zest before serving.