Hi Jo, thanks for sharing the results from the frozen cranberries. I’m glad this recipe was a hit.

Hi Kryshyll, it would make it similar to a harvest grain bowl, which I have served for a casual dinner with friends before. It would certainly depend on the type of gathering you were trying to host.

Hi Robert, you can add the dried cranberries at the end. They don’t nee to be roasted. Thanks for the clarification.

I would travel with the components separate, then assemble at my destination. It does reheat well, but may need to be refreshed with some vinegar.

Hi Kate, planning on taking this to my family Christmas dinner, but its a three-hour ride away…does it reheat well?

Dumping some canned chickpeas into the dish does not make it a guest-worthy meal, lol.

Thanks so much for the speedy response! There are still fresh cranberries in the store for the holidays, so I’ll grab a bag for this recipe.

Hi Kate and Mary,

I used frozen cranberries because I didn’t have any fresh ones on hand.
After 18 minutes I took the pan out to add the pecans, and the bottoms were pink…not carmelized. I figured the berries were too wet and wondered whether I didn’t roast them long enough. The tops were crispy after roasting the nuts, though, and don’t recall the bottoms being soggy.

Also, for anyone else who may have wild rice whose package calls for cooking the entire bag…. Some online searching led me to use a 4:1 ratio of water to rice, and it worked out well.

This was delicious Kate, and our 4 year old gobbled it up! Love your Perfect Roasted Brussels Sprouts, too. Thank you!