In this clever and tasty riff on traditional cranberry sauce, Food & Wine’s Laura Rege tosses cranberries with juicy red grapes before roasting in the oven.
Slideshow:More Cranberry Recipes
1 pound seedless red grapes, stemmed
Two 10-ounce bags fresh or thawed frozen cranberries (5 cups)
2/3 cup sugar
6 thyme sprigs
2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice
Pinch of kosher salt
How to Make It
Preheat the oven to 425°. On a parchment paper–lined baking sheet, toss the grapes with the cranberries, sugar, thyme, lemon zest, lemon juice and salt. Roast, stirring halfway through, until the cranberries and grapes just start to burst, 20 minutes. Let cool before serving.
The sauce can be refrigerated for up to 3 days.
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