• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Food, Family, Fun

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Balsamic Glaze
    • Whipped Cream
    • Homemade Spaghetti Sauce
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Sauces & Marinades
GF Gluten-Free VG Vegetarian

Cranberry Sauce with Roasted Grapes, Apples, and Shallots

5
/5
1 hr 40 mins
6 Comments
Jump to Recipe
By: Rachel GurkPosted: 11/11/2019Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Add this beautiful jewel toned side to your holiday menu!  Cranberry sauce with roasted grapes, apples, and shallots provides a burst of flavor, both sweet and savory, that is unforgettable. 

Add this beautiful jewel toned side to your holiday menu!  Cranberry sauce with roasted grapes, apples, and shallots provides a burst of flavor, both sweet and savory, that is unforgettable. 

Have you ever tried roasting grapes? Maybe you’re thinking, hmmm, roasted grapes would be like raisins, right? Kind of shriveled up, chewy, and dry? Not that appealing…

I pretty much roast everything (have you tried roasted butternut squash or Brussels sprouts?) so I thought, why not give roasted grapes a try? I had a bunch of grapes in the fridge so I tossed them with olive oil and a little maple syrup, put them on a corner of a pan of roasting sweet potatoes, and was blown away by the results. The grapes do shrivel, just a bit, which looks really kind of intriguing, and the insides turn into a jammy delight. Not even remotely like raisins! 

When I saw a recipe for cranberry sauce with roasted grapes, cranberries, apples, and shallots in Cooking Light, I knew I had to try it. I adapted it quite a bit to make it my own and the results are startlingly delicious.

I almost hesitate to call it cranberry sauce because it’s a total departure from traditional cranberry sauce with ground up cranberries and oranges, or cooked cranberries with tons of sugar. The roasted fruit and shallots make this cranberry sauce a taste experience that outshines any other cranberry sauce. I’m sure you’ll agree!

P.S. Don’t wait until the holidays to try this recipe. You’re going to want to try this cranberry sauce right away now that apples are in season. It’s a great side for chicken, pork tenderloin, grilled salmon, or a vegetarian pilaf. And it’s a breeze to make. 

image of roasted cranberry sauce

About this Cranberry Sauce with Roasted Grapes

Looking at the photos of this cranberry sauce with roasted grapes, apples and shallots, I can’t believe how beautiful it is! I love how the cranberries and grapes intensify in color as they roast in the oven, and how the apples and shallots absorb the color from the cranberries, turning a deep rose color. It’s a visual feast. 

And the fruit smells heavenly as it roasts in your oven! You’ll be surprised at how easy it is to make this cranberry sauce. 

After preheating your oven, add shallots, apples, and grapes and a bit of mild tasting oil (I used avocado but olive oil would be fine, too) to a large rimmed roasting pan. Roast for five minutes or so, then add cranberries and stir together. Roast for twenty-five minutes or until shallots and apples are tender. 

I mix the roasted fruit and shallots with a mixture of melted butter, maple syrup, and fresh chopped thyme to enhance the flavors and give the fruit a more sauce-like consistency. Oh, so yummy! Be careful if you try a spoonful or two–you may end up eating the whole thing!

Let the mixture cool for a bit before serving. Gently spoon it into that fancy bowl that your great-grandma gave you (or that you found at a thrift shop!). Garnish with a few sprigs of fresh thyme. You’ll hardly need a centerpiece with this beautiful roasted fruit on your holiday table. 

Cranberry sauce with roasted grapes, apples, and shallots is great served at room temperature which makes it an ideal holiday side. You don’t have to be making it at the last minute. Make it early in the day, let it cool, cover it, and set it on your counter until dinner is served. 

If you make it a day or two ahead, I would refrigerate it in a sealable container. Take it out of the refrigerator in the morning and let it come to room temperature before serving. Give it a gentle stir before putting it into a serving bowl.

Image of unique cranberry sauce with roasted grapes, apples and shallots. Garnished with a sprig of thyme.

How to make this recipe your own:

This recipe is really versatile. Here are some suggestions for changing it up to make it your own:

  • Add more grapes, apples or shallots. You could add up to a cup more of each.
  • Use fresh or frozen cranberries; both kinds work well. You don’t have to thaw the frozen ones, just put them right onto the roasting pan. The cranberries add a lot of tartness so be a little careful with adding more, unless you compensate with more maple syrup. 
  • I like Honeycrisp apples but you can use any apple variety that stays somewhat firm when cooked, like Gala, Jonathan, Granny Smith, or Cortland. 
  • Red grapes are beautiful but green or purple grapes would work well, too. Just make sure they’re seedless!
  • If you can’t find shallots, use red onion or sweet onion. Or no onion!
  • Not crazy about thyme? Substitute an herb you like better, maybe chopped chives or parsley. Or just leave out the herbs. 
  • If you don’t have maple syrup, use a couple of tablespoons of brown sugar, honey, or agave syrup to sweeten the sauce. Actually, the fruits are so sweet you could skip the sweetener. 

I hope you enjoy this recipe for cranberry sauce with roasted grapes, apples, and shallots as much as I do!

https://docs.google.com/document/d/1lF7EpUEZSQsUYznJ2rXmmSgls0kW-AUnAx9MaEh1B_w/edit

More holiday sides that are just a little bit unique: 

Like to think outside of the box when it comes to holiday recipes? Looking for healthier alternatives to the traditional? Here’s a few more recipes that I think you’ll love.

 

  • Cauliflower, Potato, and Cheddar Bake
  • Sweet Potato Casserole (nut free, gluten free, dairy free, but totally delicious)
  • Hasselback Sweet Potatoes
  • Roasted Green Beans with Parmesan and Basil (replace that boring green bean casserole!)
  • Kale Salad with Pomegranate, Orange, and Pine Nuts
  • Roasted Delicata Squash Rings

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Add this beautiful jewel toned side to your holiday menu!  Cranberry sauce with roasted grapes, apples, and shallots provides a burst of flavor, both sweet and savory, that is unforgettable. 
Recipe

Get the Recipe: Cranberry Sauce with Roasted Grapes, Apples, and Shallots

5 from 3 votes
Prep Time: 10 mins
Cook Time: 30 mins
Additional Time: 1 hr
Total Time: 1 hr 40 mins
8 servings
Print Rate Recipe
Prevent your screen from going dark
Add this beautiful jewel toned side to your holiday menu!  Cranberry sauce with roasted grapes, apples, and shallots provides a burst of flavor, both sweet and savory, that is unforgettable. 

Ingredients

  • 2 cups seedless red grapes, washed and stemmed
  • 2 cups chopped apple (Honeycrisp, Granny Smith, or other firm variety)
  • 1 cup shallots (3 small or 2 large), peeled and chopped into ½ inch pieces
  • 1 tablespoon avocado oil (or olive oil)
  • 2 cups fresh or frozen cranberries (about 8 ounces)
  • 2 tablespoon unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon kosher salt
  • ½ teaspoon fresh thyme
  • extra thyme sprigs for garnish, if desired

Instructions

  • Preheat oven to 425ºF. Line rimmed baking sheet with parchment paper. Place grapes, apple, and shallot on baking sheet and toss with avocado oil. Bake in preheated oven until shallot starts to soften, about 5 minutes.
  • While fruit mixture is roasting, combine the melted butter, maple syrup, salt, and thyme in a small bowl.
  • Remove baking sheet from oven, add cranberries, and stir to combine ingredients. Continue to cook until cranberries begin to burst, about 25 minutes.
  • Remove baking sheet from oven and carefully transfer cranberry mixture into a heat-safe bowl. Gently stir in butter, maple syrup, salt, and thyme.
  • Cool at least 1 hour before serving. Garnish with sprigs of fresh thyme, if desired.

Notes

  • No need to thaw frozen cranberries, just use them as is.
  • This cranberry sauce would be delicious served with turkey, chicken, pork, or salmon, or vegetarian pilafs.
  • Recipe adapted from Cooking Light.

Nutrition Information

Serving: 1/4 cup, Calories: 121kcal, Carbohydrates: 21g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 71mg, Fiber: 3g, Sugar: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: Since I’ve been raving about it for paragraphs on end, it’s probably no surprise that I love this recipe.
Husband’s take: A little bit outside the box for Ben, but he still enjoys it and doesn’t complain.
Changes I would make: None are necessary, but have fun with some of the adaptations I mentioned.
Difficulty: Easy!
Holiday Quick-Start Guide

Get my Holiday

Quick-Start Guide!

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Overhead of white bowl filled to the brim with cranberry sauce, on tan and white striped cloth.
    Easy Cinnamon Apple Cranberry Sauce
  • Pork Tenderloin with Roasted Grape Sauce
  • Overhead view of almonds in a jar.
    Cinnamon Roasted Almonds - Sugar Free!
  • Close up of roasted chickpeas with cinnamon spilling out of a white scoop.
    Cinnamon Roasted Chickpeas
Image of two roasted butternut squash halves.
Previous Post
How to Cook Butternut Squash (4 methods, how to cut, storage guide)
Image of vegan sweet potato tacos on a platter with charred corn, onions and cilantro, and avocado. A glass of beer sits next to the platter.
Next Post
Crispy Sweet Potato Tacos – Vegan

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. ROSEMARY LONGO-NUTT says

    January 6, 2020 at 6:28 pm

    So Good!!!!

    Reply
    • Rachel Gurk says

      January 8, 2020 at 5:47 pm

      Thank you so much!

      Reply
  2. Laura says

    November 29, 2019 at 11:59 am

    I made this recipe exactly as written yesterday, with the exception of fresh thyme, which I’d forgotten to buy. I put in about a 1/4 teaspoon of ground thyme instead.

    I took it to Thanksgiving dinner, and it was a hit! I received many compliments on it, and people kept reaching for more.

    Reply
    • Rachel Gurk says

      December 1, 2019 at 2:47 pm

      I’m so glad you liked it! We had it on Thanksgiving too. Thanks for taking the time to come back and leave a comment!

      Reply
  3. Joan says

    November 12, 2019 at 9:54 am

    This recipe looks great. Do you recommend peeling the apples, or leaving the skin on?

    Reply
    • Rachel Gurk says

      November 12, 2019 at 10:02 am

      I like to leave the skin on, but you could absolutely do it either way, it’s mostly a matter of personal preference.

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

15 Healthy Sheet Pan Meals

Pile of crispy zucchini slices.

Air Fryer Zucchini Chips

These easy vegetarian cauliflower tacos are full of flavor and protein! Even meat-lovers are going to flip over these fun tacos. Whether it's for Meatless Monday or a full-on vegetarian lifestyle, you're going to love these! They're also easy to make vegan. Make them tonight! 

Cauliflower Tacos with Chickpeas – Vegetarian

Overhead view of cauliflower steaks on a sheet pan with parmesan and chimichurri.

Cauliflower Steaks Recipe

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2022 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled