Monday, November 30, 2015

Roasted Cranberries and Grapes

Who could eat Thanksgiving dinner without a classic cranberry sauce? Am I right? Actually....I could skip all of the cranberry sauces and eat an entire bowl of this! The berries are so juicy and tender, and adding grapes? Get out of here!


12 oz. fresh cranberries
2 c. seedless red or black grapes
1/4 c. maple syrup
1 tsp. cinnamon
1/2 tsp. salt
2 rosemary sprigs
1 Tbs. olive oil
1 Tbs. red wine vinegar

Preheat the oven on broil (yes, broil!). Line a baking sheet with tinfoil. In a large bowl, mix the berries, maple syrup, cinnamon, salt, olive oil and red wine vinegar together, tossing to coat. Pour out onto the prepared pan and top with two sprigs of rosemary. Broil for 4 minutes until the grapes and cranberries start to pop and become tender. Let cool before serving. I liked the dish better cold and refrigerated overnight. 

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