Roasted Cranberry Sauce

The latest issue of Savuer has a recipe for Roasted Cranberry Sauce which I tried out this past weekend. Recipe can be found here. I had to substitute tangerine peel for orange and white cardamom pods for green since those are what I had on hand. Overall I liked the flavor but I would probably take out the jalapeño and use thinly sliced shallots instead. Another change would be to use some freshly ground cloves rather than whole cloves. While the cardamom pods were relatively easy to fish out of the finished sauce the cloves were only found when you crunched one in your teeth.