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… How long it takes: 30 minutes, but allow an additional hour to cool Equipment you’ll need: large rimmed sheet pan Servings: 8 Well, I pretty much roast everything from radishes to sugar snap peas (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! 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 yes, it goes well with roasted turkey, too.
About This Recipe
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. The fruit smells heavenly as it roasts in your oven and you’ll be surprised at how easy it is to make this cranberry sauce.
How To Make This Recipe
Get started by prepping the fruit and vegetables. Remove the grapes from the stems and rinse them, along with the fresh cranberries. If you purchased frozen cranberries, they can be used right from the freezer. Chop up a couple of apples and shallots. Bite-sized pieces are the size you’re looking for. This baked relish looks best if everything is approximately the same size. After preheating your oven, add shallots, apples, and grapes and a bit of mild tasting oil to a large rimmed sheet pan. I use avocado but olive oil is fine, too. Roast for five minutes or so, then add cranberries and stir them in. Roast for twenty-five minutes or until the 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 pan! Let the mixture cool for an hour or so 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. I hope you enjoy this recipe for cranberry sauce with roasted grapes, apples, and shallots as much as I do!
Make It 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. 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 probably skip the sweetener. Looking for a more traditional cranberry sauce? Try cinnamon apple cranberry sauce or orange cranberry sauce with cardamom.
Make-Ahead Ideas
Storage & Reheating Tips
This sauce is best eaten fresh but it will keep well in the refrigerator for up to five days. Store it in a covered container. If you make it a day or two ahead, 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. Let it come to room temperature before serving or gently warm it up in the microwave at 50% power in 30 second increments. It doesn’t need to be hot, just warm. Try not to stir it too much. You don’t want to crush the fruit or mash it together.
More Holiday Sides
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 ( a healthier alternative to green bean casserole) Kale Salad with Pomegranate, Orange, and Pine Nuts Roasted Delicata Squash Rings Zucchini Casserole with rice
Quick-Start Guide!
