ROASTED GRAPE & CRANBERRY SAUCE WITH BALSAMIC AND HONEY
GRAPE CRANBERRY SAUCE … thank me on Thanksgiving.
Classic cranberry sauce is soooo good! This is better. This recipe brings depth and nuance to your holiday table. Roasted red grapes lend a concentrated sweetness, balanced by the gentle acidity of balsamic vinegar and the warmth of honey. The result is a rich, glossy sauce that’s as versatile as it is beautiful and pairs perfectly with roasted turkey, baked into a baked brie, and even shines as a star on a Thanksgiving cheeseboard. Elegant, easy, and destined to become a new tradition.
ROASTED GRAPE & CRANBERRY SAUCE WITH BALSAMIC AND HONEY
Yield: 6–8
Prep time: 10 MinCook time: 25 MinInactive time: 10 MinTotal time: 45 Min
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR CRANBERRY SAUCE
- Preheat oven to 400°. Toss the red seedless grapes with olive oil and a pinch of kosher salt and spread in an even layer on a parchment-lined baking sheet. Roast until the skins are wrinkled and the juices begin to caramelize, about 15-20 minutes.
- In a medium saucepan, combine the fresh cranberries, balsamic vinegar, honey, and water. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
- Stir the roasted grapes and their juices into the cranberry mixture. Let the sauce simmer together for 2-3 more minutes to allow the flavors to meld.
- Add freshly cracked black pepper to taste. Adjust with additional honey or kosher salt to taste.
- Transfer the sauce to a serving bowl. Serve warm or at room temperature.
