Roasted cranberry sauce with almond brittle

Ingredients:

• 450 g cranberries, thaw if frozen
• 1 cup of sugar
• 1/4 cup dry white wine
• 3 tablespoons extra-virgin olive oil
• 1 tsp + 1 tsp finely chopped fresh rosemary
• 1/3 cup chopped raw almonds
• 1 teaspoon maple syrup

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat to 425°F (220°C). In a 9x13-inch (22x32cm) baking dish, combine the cranberries with the sugar, wine, olive oil, 1 teaspoon rosemary, and 1/2 teaspoon salt. Bake on the bottom rack, breaking up the berries with a spoon halfway through, until bubbly, 20 to 30 minutes. Let cool for 10 minutes. Transfer to a bowl, cover, and refrigerate until completely chilled, at least 2 hours.
2. Meanwhile, spray a rimmed baking sheet with cooking spray. In a small bowl, toss the almonds with maple syrup, the remaining 1 teaspoon rosemary, and 1/8 teaspoon salt until coated. Place on the prepared baking sheet and bake on the top rack of the oven until golden brown, 10-12 minutes. Let cool for about 30 minutes to allow the glaze to set. Just before serving, break the almonds into small pieces and sprinkle them over the cranberry sauce.
   
   

   Note

   
   Prepare the sauce 5 days ahead of serving; cover and refrigerate. Prepare the brisket 3 days ahead of serving and store in an airtight container; finely chop before garnishing.