Cranberries in some form or fashion are a staple for Thanksgiving time. This recipe is my interpretation of cranberry sauce, and, in my opinion, it's even better. I just love the way the tart flavor of the cranberries pairs with the sweet molasses, and the chopped nuts give it a great texture.
- Olive oil
- 1 tsp molasses
- Rough chopped pecans
- Sea salt
Wash, pat dry and layout cranberries on a sheet pan lined with parchment paper. Drizzle olive oil, tsp molasses, rough chopped pecans and sea salt. Bake at 325 degrees until the cranberries begin to burst. Don’t overcook! My first batch totally ruined my sheet pan and burnt to the bottom. Make sure you line your pan to avoid this and keep a watchful eye on them. Enjoy, and stay tuned for a surprising + delicious way to enjoy this recipe post-Thanksgiving, too. That is, if you have any leftovers.
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