Roasted Cranberry Sauce

Serves 12-16

2 oranges, peel removed and thinly sliced
2 pounds fresh cranberries
2 cups sugar
1/4 cup extra virgin olive oil
2 teaspoons salt
8 whole cloves
4 whole cinnamon sticks
2 jalapenos, seeded and thinly sliced
2 tablespoons port wine

Preheat oven to 450 and line a baking sheet with foil or parchment paper. Juice orange and reserve 3 tablespoons of the juice. In a small bowl, combine all remaining ingredients, then spread in a single layer on the two baking sheets. Roast until cranberries begin to burst, then transfer to a bowl and add the reserved orange juice and port. Let sit for at least one hour. Remove cloves and cinnamon before serving. Can be chilled before serving.

Copyright 2009 by Cooking with Michele