From the Kitchen of…Katie Barreira, Test Kitchen Director
"Since the ladies in my family are fabulous cooks, the offerings haven't changed much over the years--and everyone is quite happy about that. When I came home from culinary school with ideas about how to shake up the menu, my assault on tradition was not met with enthusiasm. So I started small, with the cranberry sauce."
Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.
Serves 16 (serving size: about 2 tablespoons)
1. Preheat broiler to high.
2. Combine first 7 ingredients on a jelly-roll pan; toss to coat. Broil 4 minutes or until fruit begins to brown (do not stir). Drizzle with oil and vinegar; toss gently.