Easy Cranberry-Glazed Roast
A juicy, tender roast coated in a glossy cranberry-citrus glaze that caramelizes to perfection — the ultimate effortless holiday centerpiece.
Ingredients
For the Roast:
- 3 –4 lb turkey breast or chicken roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 –2 sprigs fresh rosemary
- 3 –4 sprigs fresh thyme
Cranberry Glaze:
- 1 cup cranberry sauce homemade or canned
- 2 tbsp honey or maple syrup
- 1 tbsp balsamic vinegar
- Zest of 1 orange
- 2 tbsp orange juice
- 1 tbsp Dijon mustard
- 1 –2 garlic cloves minced
- Pinch of salt
Instructions
- Preheat: Heat the oven to 375°F (190°C).
- Season the roast: Pat the meat dry, rub with olive oil, and season with salt, pepper, garlic powder, and onion powder.
- Sear (optional but recommended): Brown the roast in a hot skillet for 2–3 minutes per side to lock in juices and add color.
- Prepare the glaze: In a small saucepan, combine cranberry sauce, honey, balsamic vinegar, orange zest, orange juice, Dijon, garlic, and salt. Simmer 3–5 minutes until glossy.
- Roast: Transfer the roast to a baking dish. Add rosemary and thyme on top and around the sides.
- Glaze: Brush a generous layer of cranberry glaze over the roast.
- Bake: Roast for 45 minutes, then brush again with glaze. Continue roasting until internal temperature reaches 145°F for pork, 165°F for poultry.
- Rest & serve: Let the roast sit for 10 minutes before slicing. Brush with extra glaze and garnish with citrus slices and herbs.
Notes
Tips & Variations
- Make it citrus-heavy: Add extra orange zest or serve with roasted orange slices.
- Add ½ tsp chili flakes to the glaze for a spicy-sweet finish.
- Gluten-free: Naturally gluten-free as written.
- Alternate meats: Works beautifully with beef tenderloin (reduce glaze sweetness slightly).
Storage
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth to keep it juicy.