ROASTED CRANBERRY SAUCE WITH ALMOND BRITTLE

Roasted Cranberry Sauce with Almond Brittle image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries, thawed if frozen
1 cup sugar
1/4 cup dry white wine
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary
Kosher salt
Cooking spray
1/3 cup sliced raw almonds
1 tablespoon pure maple syrup

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours.
Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving.