For a citrusy kick, add a strip of orange or lemon zest to the pan. You can also substitute orange juice for the water. [4] X Research source Add the amount of sugar you’d like if you’d rather your cranberry sauce have less sugar.
The longer you simmer the sauce, the smoother it will be. If you prefer a chunkier sauce (similar to a pie filling), boil for closer to 5 minutes. [6] X Research source
If you prefer, you can make cranberry sauce a few days in advance. Simply cover the bowl with plastic wrap or transfer the sauce to an airtight container and store it in your refrigerator. Fresh cranberry sauce can keep for 7-10 days in the fridge or up to 1 month in the freezer. [8] X Research source Cranberry sauce can be used to top more than just turkey! Try using it to dress up baked brie or drizzle on top of roast pork.
The cranberries will soften as they bake so feel free to leave them whole. If you prefer, however, you can also chop them before adding to the batter for a more evenly distributed flavor. [10] X Research source
Cranberries pair especially well with nuts like almonds or walnuts, so consider topping your pie or crisp with a nut crumble. [12] X Research source
It’s important to cut your vegetables into similarly sized pieces to promote even cooking. [16] X Research source The smaller you cut your veggies, the faster they’ll cook.
To test for doneness, remove the tray from the oven and poke your vegetables with a fork. If it goes in easily, they’re finished. For more even cooking, use a hard spatula to toss your veggies and cranberries about halfway through the cooking time. [20] X Research source If you prefer less caramelized, more firm cranberries, try adding them later in the roasting period for longer-cooking vegetables like squash. Remove the tray from the oven after about 25 minutes and add the cranberries. Toss well before returning to the oven for 15-20 minutes. [21] X Research source
Your roasted veggies and cranberries will keep well in the fridge for 3-4 days. [23] X Research source Want to transform your roasted veggies and cranberries into an impressive appetizer? Spoon the cooked mixture on top of crackers or crostini and serve on a large platter. Feel free to add a smear of soft cheese like brie or ricotta. [24] X Research source
You can also substitute in other spices such as nutmeg or allspice if you prefer.
If you don’t have cranberry juice available, try white grape juice instead. [28] X Research source
For some added texture and flavor, you can also add in 1 can of mandarin oranges, drained. [30] X Research source
This dish can easily be made a day or two in advance. Just store in the refrigerator after cooling and then serve cold or gently reheat the day of. If well refrigerated, it will keep safely for up to 4 days. [33] X Research source
