My family has always made a slightly unconventional cranberry sauce for Thanksgiving. It’s a mix of strawberries, cherries and cranberries. It’s scrumptious.
But in an effort to revamp our Thanksgiving this year, I wanted to combine an unexpected group fruits together – black & red grapes, sweet apple and tart cranberries. Roasting the grapes elevated this to be a next level cranberry sauce. You might even want to make this another time of year – GASP! I bet it might even taste good with leftover turkey spread on some ciabatta or a baguette.
Roasted Grape, Apple and Cranberry Sauce
- 1 cup seedless black grapes, left whole
- 1 cup seedless red grapes, left whole
- 1 large Honeycrisp apple, chopped
- 2 tablespoons shallot, chopped
- 2 cups fresh whole cranberries
- 1 tablespoon unsalted butter
- 3 teaspoons pure maple syrup
- 1/8 teaspoon kosher salt
- 1/4 cup walnuts
- 1/4 teaspoon fresh thyme
- Preheat oven to 425 degrees. Lightly coat a rimmed baking sheet with cooking spray. Place grapes, apple, and shallot on prepared baking sheet, and lightly coat with cooking spray. Bake at 425 degrees until shallot begins to soften, about 5 minutes.
- Add cranberries to baking sheet. Bake at 425 degrees until cranberries burst, apple is tender, and grape skins are beginning to burst, about 20 more minutes. Remove from oven, and transfer grape mixture to a medium bowl. Stir in butter, maple syrup, and salt. Cool completely, about 1 hour. Sprinkle with walnuts & thyme. Enjoy!