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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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From Saveur magazine, Nov 2008. Ingredients:
1 orange, peeled and juiced |
1 lb cranberries, fresh or thawed |
1 cup sugar |
2 tablespoons extra virgin olive oil |
1 teaspoon kosher salt |
4 green cardamom pods, cracked |
4 whole cloves |
2 sticks cinnamon |
1 jalapeno pepper, seeds removed and sliced thin |
1 1/2 tablespoons port wine |
Directions:
1. Preheat oven to 450°F Line a baking sheet with parchment paper.
2. Julienne orange peel into very thin strips, about 11/2 long. Add cranberries, sugar, olive oil, salt, cardamom, cloves, cinnamon and jalapeno. Spread on prepared baking sheet.
3. Roast in preheated oven until cranberries burst and release juices, about 15 minute.
4. Move cranberries to a bowl, removing and discarding cardamom, cloves and cinnamon sticks. Add 1 tbsp of juice from orange, and 11/2 tbsp port. Stir well and allow to sit for at least 1 hour for flavors to combine.
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