Roasted Cranberry Sauce
Serves 12-16

2 oranges, zested into strips
2 pounds fresh cranberries
2 cups sugar
1/4 cup extra virgin olive oil
2 teaspoons salt
8 whole cloves
4 whole cinnamon sticks
2 jalapenos, seeded and thinly sliced
2 tablespoons port wine

Preheat oven to 450 and line a baking sheet with foil or parchment paper.
Juice oranges and reserve 3 tablespoons of the juice. In a small bowl, combine all remaining ingredients, then spread in a single layer on the two baking sheets. Roast until cranberries begin to burst, then transfer to a bowl and add the reserved orange juice and port. Let sit for at least one hour. Remove cloves and cinnamon before serving.