ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

I made this for the first time at Thanksgiving, with my patient and sweet family as the taste testers. I loved the idea of roasting the cranberries, as I think this cooking method brings out the most delicious flavors of any ingredient.

ROASTED CRANBERRY SAUCE WITH HERBED CANDIED WALNUTS

CRANBERRIES
1 pound of fresh cranberries
1 1/4 cups sugar
3 tablespoons walnut oil
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon sea salt
1/4 cup red wine mixed with 2 tablespoons water
HERBED CANDIED WALNUTS
3 tablespoons sugar
3 tablespoons red wine
3/4 cup coarsely chopped walnuts
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh sage, finely chopped

CRANBERRIES
Heat oven to 425F.
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 into cranberry mixture. Roast until juices bubble and cranberries shrivel, stirring occasionally, 10 to 15 minutes longer. Transfer to a medium bowl, cover and chill until cold, about 2 hours.
HERBED CANDIED WALNUTS
Heat oven to 425F.
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 to 10 minutes. Cool, break up any clumps of nuts.
Add nuts to cranberry mixture.
Enjoy!

Recipe adapted from Food & Wine, November 2010
www.foodandwine.com/