Ingredients
1 pound cranberries
1 cup fresh orange juice
2 shallots, finely chopped
1 fennel bulb, trimmed and chopped
2 tablespoons TAO Orange Pressato Olive Oil
2 tablespoons TAO Cranberry Pear Balsamic Vinegar
1/2 cup brown sugar
1 tablespoon fresh rosemary, finely chopped
1 teaspoon Kosher salt
Directions
Preheat your oven to 375°F.
In a large bowl, mix together the cranberries, orange juice, shallots, fennel, olive oil, balsamic vinegar, brown sugar, rosemary, and Kosher salt.
Spread the mixture evenly in a baking dish.
Roast in the preheated oven for 25-30 minutes or until the cranberries have burst and the sauce has thickened.
Remove from the oven and let it cool down to room temperature.
Serve the sauce as a condiment with your favorite holiday meal. It can also be stored in an airtight container in the refrigerator for up to 1 week.