Recipes

Roasted Cranberry Sauce

One of Oregon's food exports is the cranberry, accounting for about 5% of the nationwide harvest. This year, we bought some local cranberries to make into cranberry sauce. My first time ever. Historically, it was Dad's job (which he relished a lot) to make the cranberry sauce. His was usually ground up with oranges, sugar and nuts. I always tried some, but never LOVED it. But when I saw Nick post a Roasted Cranberry Sauce recipe, I had to try it. Since I don't have any Triple Sec around, I modified it a bit, but it turned out great. I made it last night so it could mellow in the fridge overnight before the big day. And I daresay, this is the best cranberry sauce I have ever had. Sorry, Dad.

Roasted Cranberry Sauce with Candied Pecans (Adapted from Macheesmo, where it was pretty heavily adapted from a Bon Appétit recipe)
Makes about 3 Cups, easy to double or triple though.

Cranberries:

  • 1 pound fresh cranberries
  • 1 Cup sugar
  • 3 Tablespoons neutral oil
  • 1 Tablespoon fresh rosemary, minced
  • 1 Teaspoon fresh thyme, minced (or 1/4 t. dried)
  • 1 Teaspoon fresh sage, minced (or 1/8 t. sage powder)

Sauce:

  • 1/8 Teaspoon cinnamon
  • 1/3 Cup orange juice
  • 1/4 Cup sugar
  • 1/2 Cup currants (you could sub raisins, but chop them roughly so they aren’t so big)
  • Pinch of salt

Pecans:

  • 1 Cup pecans, roughly chopped
  • 2 Tablespoons water
  • 1/4 Cup sugar

Instructions:

  1. Mix cranberries, oil, 1 C. sugar, and herbs together in a bowl. Roast at 425°F for 20 minutes, stirring after 10 minutes.
  2. While cranberries are roasting, mix sauce ingredients in a medium sauce pan and simmer for 10 minutes.
  3. Remove cranberries from oven and add to the sauce pan. Simmer for another 2-3 minutes.
  4. While simmering the sauce, mix the pecan ingredients and spread on a baking sheet and roast for 8-10 minutes at 425°F.
  5. Remove nuts from the oven and stir as they cool. Place cooled pecans in an airtight container.
  6. Chill sauce overnight in fridge. Serve heated or chilled, topped with pecans.

Nouveau Baked Beans

When you think of baked beans, you usually mentally insert Boston at the front. These are not Boston Baked Beans. More like Chickpea Popcorn or something. They make a great, tasty, healthful snack.

Nouveau Baked Beans

  • 2 C. cooked garbanzo beans (~ 3/4 C. dry beans, prepared)
  • olive oil
  • seasonings

Coat the beans in olive oil and bake on a cookie sheet at 425°F for 15-17 minutes or until starting to brown. Take care, the beans hiss, spit, pop and jump while baking. You may want to stir them part way through. Remove beans from oven and toss with seasonings. Try salt and pepper, curry powder, cumin, or any other flavor you like. Eat as an appetizer or add to a salad. Mmmm.

Roasted Garbanzo Beans
Roasted Garbanzo Beans