Are you ready for an alternative to that canned gelatinous cranberry blob that is typically wobbling with fear on the Thanksgiving table? Well, we've got your number. We cooked up a delicious turkey condiment that's delightfully balanced, easy and finished in less than 30 minutes. Orange juice and peel accents the tart cranberries and we snuck in a little surprise with some chopped jalapenos, just to keep things interesting.
ROASTED CRANBERRY-ORANGE SAUCE
PREP TIME: 10 minutes
COOK TIME: 15 minutes
RECOMMENDED PELLETS: Apple or Cherry
SERVES: 6 to 8
1 lb. fresh or thawed cranberries
1 cup sugar
1 tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
4 green cardamom pods, smashed or 1/4 teaspoon dried ground cardamom
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 1⁄2 tbsp. Grand Marnier or more orange juice
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High, or 450 degrees F, with the lid closed for 10 to 15 minutes.
Meanwhile, use a peeler or paring knife to remove the peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long.
Squeeze the juice from the orange into a separate bowl and set aside.
In a large baking dish, combine peel, cranberries, sugar, olive oil, salt, cardamom pods or ground cardamom, cloves, cinnamon, and jalapeños.
Toss together and place the dish on the Traeger, roasting until cranberries begin to burst and release their juices, about 15 minutes.
Transfer cranberry mixture to a bowl; stir in reserved orange juice and Grand Marnier. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon sticks before serving.