Spice up your Thanksgiving meal with this recipe
Roasted Cranberry Sauce with Jalapeños
Serves: 16, serving size 2 tablespoons
1 package (12 ounces) fresh cranberries, rinsed
1/2 cup sugar
1 teaspoon olive oil
1 teaspoon McCormick® Pure Orange Extract
1/4 teaspoon McCormick® Pure Almond Extract
1/4 teaspoon McCormick® Pumpkin Pie Spice
4 strips orange peel (4x1-inch strips), thinly sliced lengthwise
1 small jalapeño pepper, thinly sliced crosswise. For less heat in the cranberry sauce, remove seeds from the jalapeño before slicing.
10 mins prep time / 15 mins cook time
1. Preheat oven to 500°F. Spread cranberries on large baking pan. Sprinkle evenly with sugar, oil, extracts and pumpkin pie spice. Stir gently to mix well. Spread cranberry mixture in even layer on pan. Top with orange peel and jalapeño slices.
2. Roast 12 to 15 minutes or until cranberries pop and release their juices, stirring halfway through cook time. Cool slightly. Refrigerate until ready to serve.
May your Thanksgiving be filled with peace, love and great joy! – Friends of the River San Bernard