{"id":136,"date":"2010-11-25T18:13:50","date_gmt":"2010-11-26T01:13:50","guid":{"rendered":"https:\/\/vernon.mauery.com\/content\/?p=136"},"modified":"2010-11-25T18:13:50","modified_gmt":"2010-11-26T01:13:50","slug":"roasted-cranberry-sauce","status":"publish","type":"post","link":"https:\/\/vernon.mauery.com\/content\/2010\/11\/25\/roasted-cranberry-sauce\/","title":{"rendered":"Roasted Cranberry Sauce"},"content":{"rendered":"<p>One of Oregon&#8217;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&#8217;s job (which he <i>relished<\/i> 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 <a href='http:\/\/www.macheesmo.com\/2010\/11\/roasted-cranberry-sauce\/'>Roasted Cranberry Sauce<\/a> recipe, I had to try it.  Since I don&#8217;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.<\/p>\n<p>Roasted Cranberry Sauce with Candied Pecans (Adapted from Macheesmo, where it was pretty heavily adapted from a Bon App\u00e9tit recipe)<br \/>\nMakes about 3 Cups, easy to double or triple though.<\/p>\n<p>Cranberries:<\/p>\n<ul>\n<li>1 pound fresh cranberries<\/li>\n<li>1 Cup sugar<\/li>\n<li>3 Tablespoons neutral oil<\/li>\n<li>1 Tablespoon fresh rosemary, minced<\/li>\n<li>1 Teaspoon fresh thyme, minced (or 1\/4 t. dried)<\/li>\n<li>1 Teaspoon fresh sage, minced (or 1\/8 t. sage powder)<\/li>\n<\/ul>\n<p>Sauce:<\/p>\n<ul>\n<li>1\/8 Teaspoon cinnamon<\/li>\n<li>1\/3 Cup orange juice<\/li>\n<li>1\/4 Cup sugar<\/li>\n<li>1\/2 Cup currants (you could sub raisins, but chop them roughly so they aren\u2019t so big)<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p>Pecans:<\/p>\n<ul>\n<li>1 Cup pecans, roughly chopped<\/li>\n<li>2 Tablespoons water<\/li>\n<li>1\/4 Cup sugar<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Mix cranberries, oil, 1 C. sugar, and herbs together in a bowl.  Roast at 425&deg;F for 20 minutes, stirring after 10 minutes.<\/li>\n<li>While cranberries are roasting, mix sauce ingredients in a medium sauce pan and simmer for 10 minutes.<\/li>\n<li>Remove cranberries from oven and add to the sauce pan.  Simmer for another 2-3 minutes.<\/li>\n<li>While simmering the sauce, mix the pecan ingredients and spread on a baking sheet and roast for 8-10 minutes at 425&deg;F.<\/li>\n<li>Remove nuts from the oven and stir as they cool.  Place cooled pecans in an airtight container.<\/li>\n<li>Chill sauce overnight in fridge.  Serve heated or chilled, topped with pecans.<\/li>\n","protected":false},"excerpt":{"rendered":"<p>One of Oregon&#8217;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&#8217;s job (which he relished a lot) to make the cranberry sauce. His was usually ground up with oranges, sugar &hellip; <a href=\"https:\/\/vernon.mauery.com\/content\/2010\/11\/25\/roasted-cranberry-sauce\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Roasted Cranberry Sauce<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[16,38],"class_list":["post-136","post","type-post","status-publish","format-standard","hentry","category-food","tag-food","tag-recipes"],"_links":{"self":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts\/136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/comments?post=136"}],"version-history":[{"count":0,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts\/136\/revisions"}],"wp:attachment":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/media?parent=136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/categories?post=136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/tags?post=136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}