Cranberry Sauce with Roasted Grapes, Apples, and Shallots

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.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Servings servings

Calories 121kcal

Author Rachel Gurk

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.

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