2cupschopped apple (Honeycrisp, Granny Smith, or other firm variety)
1cupshallots (3 small or 2 large), peeled and chopped into ½ inch pieces
1tablespoonavocado oil (or olive oil)
2cupsfresh or frozen cranberries (about 8 ounces)
2tablespoonunsalted butter, melted
2tablespoonspure maple syrup
extra thyme sprigs for garnish, if desired
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.
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.