The spicy heat of jalapeños pair well with sweet-tart cranberry sauce. This method of roasting the sauce in a high-heat oven deepens the flavor of the cranberries.

Ingredients

Serves: 16
Serving Size: 2 tablespoons
1 package (12 ounces) fresh cranberries, rinsed
Substitutions
1/2 cup sugar
1 teaspoon olive oil
1 teaspoon McCormick® Pure Orange Extract
1/4 teaspoon McCormick® Pure Almond Extract
1/4 teaspoon McCormick® Pumpkin Pie Spice
4 strips orange peel (4×1-inch strips), thinly sliced lengthwise
1 small jalapeño pepper, thinly sliced crosswise

Directions

Preheat oven to 500°F. Spread cranberries on large baking pan. Sprinkle evenly with sugar, oil, extracts and pumpkin pie spice. Stir gently to mix well. Spread cranberry mixture in even layer on pan. Top with orange peel and jalapeño slices.
Roast 12 to 15 minutes or until cranberries pop and release their juices, stirring halfway through cook time. Cool slightly. Refrigerate until ready to serve.