Posted on 08 January 2011 by

Roasted Tomato Cranberry Sauce

cranberriesBy David Harbilas

Tomatoes are often a great partner to tart or acidic ingredients, and cranberries are a perfect example of that pairing.

As with many sauces, this one doesn’t require a lot of effort or special equipment.

It also doesn’t require pureeing, though it can be put through a blender for a smoother consistency if desired.

Yields about 2 cups of sauce

  • 1 small bag of cranberries
  • 3 plum tomatoes
  • 3 tablespoons of sugar
  • ½ cup of white wine
  • Olive oil
  • Salt and pepper to taste

Preheat an oven to 325 degrees. Cut the plum tomatoes in half and place cut side up on a sheet pan. Drizzle with a little olive oil and season with salt and pepper and a pinch of the sugar. Roast for 1 hour, or until soft and slightly shriveled. Remove and cool.

Meanwhile, cut the cranberries in half and place in a non-reactive saucepan with the remaining sugar and white wine. Roughly chop the tomatoes and add to the cranberries. Cook the mixture over low-medium heat for 20-30 minutes, or until it has thickened into a sauce and the cranberries have softened completely. Season with salt and pepper to taste.

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