Roasted Cranberries and Grapes with Rosemary

Cooking Light
<p>Roasted Cranberries and Grapes with Rosemary</p>

Photo: Brian Woodcock; Styling: Paige Hicks

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)


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1 (12-ounce) bag fresh or frozen cranberries, thawed and patted dry
10 ounce seedless black grapes
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 rosemary sprigs
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar


Hands-on: 5 Minutes
Total: 10 Minutes

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.

Created date

September 2015

Nutritional Information

Calories 43
Fat 0.9 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.0 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 38 mg
Calcium 10 mg