If you've never experienced roasted grapes and cranberries, you are in for a treat!
This Roasted Cranberries and Grapes with Shallots and Thyme is our elevated version of the classic canned cranberry sauce! It has all the palate-cleansing qualities of the classic but can also stand on its own as a side dish.
This recipe is bursting with flavor… From the sweet grapes, tart cranberries, and blend of shallots and thyme, and makes the perfect addition to your holiday menu! Trust us, you will wonder why you ever used to serve canned cranberry sauce.
WOT we love about this recipe: It can be made up to 3 days ahead and refrigerated! To serve just bring to room temp before serving.
Roasted Cranberries and Grapes with Shallots and Thyme
Ingredients
- 5 small shallots, peeled, root-ends trimmed, and halved lengthwise
- 2 tbsp extra virgin olive oil
- 1 tsp Kosher salt, divided
- ½ tsp black pepper, divided
- 16 oz fresh or frozen whole cranberries (about 4 cups), thawed if frozen
- 16 oz small black seedless grapes (about 3 cups)
- 5 thyme sprigs
- 5 tbsp maple syrup
- 2 tbsp fresh orange juice (from 1 small orange)
Instructions
- Preheat oven to 400°F with a rack in the upper middle third of the oven. On a rimmed baking sheet, toss shallots with olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Roast until softened and light golden, about 25 minutes, turning once halfway through cooking. Transfer to a plate and reserve pan.
- Set oven to broil. On the reserved pan, combine cranberries, grapes, thyme sprigs, maple syrup, orange juice, and remaining salt and pepper. Broil until cranberries burst and grape skins split, about 5 minutes. Nestle shallots onto the pan and broil for 2 minutes more. Remove thyme sprigs. Serve warm or at room temperature.
Enjoy!
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