ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

Amarante

Sun, Nov 22 2015, 8:32 am

Excellent side for turkey of course or any poultry. The nuts are delicious even on their own as a nosh so you can make whole and just chop the quantity for the salad. The fresh herbs make the dish. Could sub pecans.

ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

The technique: If you can roast other fruit, why not cranberries? High-heat cooking intensifies flavors, no matter what you put in the oven.
The payoff: Soft and caramelized berries.

YIELD: about 3 cups

INGREDIENTS

Cranberries:

1 pound fresh cranberries or frozen, thawed
1 1/4 cups sugar
3 tablespoons walnut oil
1 tablespoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1/2 teaspoon fine sea salt
1/4 cup dry red wine mixed with 2 tablespoons water

Herbed candied walnuts:

3 tablespoons sugar
3 tablespoons dry red wine
3/4 cup coarsely chopped walnuts
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

PREPARATION

For cranberries:

Preheat oven to 425°F. Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven; maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to medium bowl; cover and chill until cold, about 2 hours.

DO AHEAD: Can be made 3 days ahead. Keep chilled.

For herbed candied walnuts:

Preheat oven to 425°F. Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes.

Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8 to 10 minutes. Cool. Break up any clumps of nuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Add nuts to cranberry mixture.