Cranberries in some form or fashion are a staple for Thanksgiving time. This recipe is my interpretation of cranberry sauce, and, in my opinion, it’s even better. I just love the way the tart flavor of the cranberries pairs with the sweet molasses, and the chopped nuts give it a great texture.
- Olive oil
- 1 tsp molasses
- Rough chopped pecans
- Sea salt
How to cook Roasted Cranberries
- Wash, pat dry and layout cranberries on a sheet pan lined with parchment paper.
- Drizzle olive oil, tsp molasses, rough chopped pecans and sea salt.
- Bake at 325 degrees until the cranberries begin to burst. Don’t overcook!
- My first batch totally ruined my sheet pan and burnt to the bottom. Make sure you line your pan to avoid this and keep a watchful eye on them. Enjoy, and stay tuned for a surprising + delicious way to enjoy this recipe post-Thanksgiving, too. That is, if you have any leftovers.
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