Roasted Cranberries

I've had a moment of reflection only to discover that I love cranberries.

Not to pop one of the tart fruits in my mouth to savor,

as that would pucker even the strongest of women.

But the red-jeweled fruit is amazing, I think,

and often under valued.

While shopping this week, I saw the first opportunity to purchase cranberries.

There were two options;

the small 12 ounce bag,

or the large two pound bag.

It's when I took note of the thought in my head when I saw the options that I realized,

"I really do love cranberries!"

While shopping, I began to think of the ways I'd use the cranberries,

and also wondered if I needed to grab another bag,

"just in case one bag wasn't enough."

Today, I made roasted cranberries.

I think this will be delicious as

a smear on a chicken sandwich or wrap
a topping in a quinoa bowl with a bit of crumbled goat cheese, roasted butternut squash, and a few chopped pecans
a sauce for a turkey burger
a chutney for a kale or spinach salad

Use your creativity and enjoy your creation!

Roasted Cranberries

1 bag, 12 - 16 ounces fresh cranberries
2 tsp. olive oil
1/3 cup maple syrup (or honey)
1/4 cup balsamic vinegar
zest of one small lemon
juice of one small lemon, seeds removed
pinch of sea salt
generous pinch of course ground black pepper

Preheat oven to 400 degrees.

Using a 2 quart baking pan, spray with non-stick cooking spray.

Pour the cranberries and remaining ingredients into the prepared pan and stir to coat the cranberries.

Place in the oven and bake for 18-20 minutes, stirring half way through cooking.

Remove from the oven and stir, gently.

Allow to cool completely. By doing so, the mixture will thicken.

Store in the refrigerator, covered.

Comments

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