Garlic Roasted Grapes

My favorite new, and only way, to eat grapes. I have a weird thing about grape skin, but as soon as they are roasted, the skin becomes soft and the inside of the fruit melts like butter! All it takes to get them to a perfect consistency is the very long, long process....of four minutes under the broiler! ;-)

Ingredients:

2 cups red grapes
1 tsp. minced garlic (from jar, otherwise 2 small cloves minced)
1/2 tsp. Italian seasoning

Line a baking sheet with tinfoil and spray with non stick cooking spray. Heat the oven to broil (550 for most people?) and leave the door cracked open. Toss the grapes with the garlic and seasoning and spread into a single layer on the prepared sheet. Let broil for 4 minutes until you start seeing the skin crack and start to peel. Let cool slightly before serving.

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!

Ingredients:

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.