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Roasted Cranberry Sauce with Herbed Candied Walnuts

Roasted Cranberry Sauce with Herbed Candied Walnuts

Brandon Rodriguez – Duncanville, Texas
1st Place – Fall Family Favorites, 2011

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Cranberry Ingredients

1 lb. fresh cranberries
1 1/4 c. sugar
3 T. walnut oil
1 T. minced fresh rosemary
1 tsp. minced fresh thyme
1 tsp. minced fresh sage
1/2 tsp. fine sea salt
1/4 c. red wine mixed with 2 T. water

Cranberry Directions

Preheat oven to 425º. Mix first 7 ingredients on heavy rimmed baking sheet. Roast until edges begin to bubble, about 15 minutes. Remove from oven; maintain oven temperature. Bring wine mixture to boil in small saucepan. Stir in cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10-15 minutes longer. Transfer to medium bowl; cover and chill until cold, about 2 hours.

Herbed Candied Walnuts Ingredients

3 T. sugar
3 T. dry red wine
3/4 c. coarsely chopped walnuts
1 tsp. minced fresh rosemary
1 tsp. minced fresh thyme
1 tsp. minced fresh sage

Herbed Candied Walnuts Directions

Preheat oven to 425º.  Line rimmed baking sheet with parchment. Stir sugar and wine in small saucepan over medium heat until syrupy, about 3 minutes. Stir in walnuts and herbs. Transfer mixture to sheet, spreading out and separating nuts. Roast until nuts are brown, stirring occasionally, 8-10 minutes. Cool. Break up any clumps of nuts. Add nuts to cranberry mixture.

Serve.

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