This cranberry sauce might be more of a relish than a sauce, but whatever you call it, it’s really tasty.
Ingredients
1poundfresh cranberries
1Cupsugar
3Tablespoonsneutral oil
1Tablespoonfresh rosemary, minced
1Teaspoonfresh thyme, minced
1Teaspoonfresh sage, minced
¼CupTriple Sec
3Tablespoonsapple cider vinegar
½Cupcurrants, you could sub raisins, but chop them roughly so they aren't so big
Pinchof salt
Pecans:
1Cuppecans, roughly chopped
¼CupTriple Sec
2Tablespoonsapple cider vinegar
2Tablespoonswater
¼Cupsugar
1Teaspoonfresh rosemary, sage, and thyme, minced
Instructions
Mix sugar, cranberries, herbs, and oil in a large bowl and then spread out on a heavy baking sheet.
Roast at 425 degrees for about 15-20 minutes until the cranberries are deflated and most of the liquid is cooked out. Stir once, half way through.
Meanwhile, combine Triple Sec, apple cider vinegar, and currants in a pot over medium-low heat. Simmer for 10 minutes while the cranberries roast to let currants soak up liquid.
When cranberries are done, add them to pot with currants and stir well to combine.
Let this mixture chill until cold. It’s best to make it the day before.
For the pecans, add sugar, triple sec, and vinegar in a small pan and bring to a simmer. Cook until sugar is dissolved and mixture is thick, a few minutes.
Add chopped pecans and stir so they are coated. Then pour pecans onto a baking sheet lined with parchment paper.
Roast at 425 degrees until pecans are lightly browned, about 8-10 minutes.