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Roasted Cranberry Sauce

Roasted in the oven, this cranberry sauce is satisfyingly rich and thick — a perfect addition to your Thanksgiving meal.

November 13, 2017

The clock is ticking in the countdown to the holidays and easy, delicious make-ahead recipes are in high demand. Roasted in the oven, this cranberry sauce is satisfyingly rich and thick — just right for pairing with your Thanksgiving meal. It doesn’t get any easier (or more delicious) than this!

Serves six to eight people. 


  • 12-ounce bag of fresh cranberries
  • 1 large baking apple, such as Granny Smith or Golden Delicious, peeled, cored and diced
  • Zest of 1 large navel orange
  • 1 cup granulated sugar
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/2 cup coarsely chopped pecans


Heat oven to 400 degrees F. Combine cranberries, apples and zest in a 9-by-13-inch glass baking dish. (Tip: Zest the orange right over the baking dish to cut down on cleanup.) Add sugar, oil and the salt and toss ingredients gently to combine.

Bake 20 minutes, then add the chopped pecans over the top. Bake another 10 minutes, until cranberries and apples are soft. There will be some juice and it will thicken naturally. Serve immediately while warm or refrigerate, tightly covered, for up to three days. Bring to room temperature before serving.

Cook’s note: You may roast the berries by themselves with the sugar and oil only, and add them to you own special mix.