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Roasted Cranberries and Grapes with Rosemary

Roasted Cranberries and Grapes with Rosemary

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 5 mins
Total time 10 mins
Yield

Serves 16 (serving size: about 2 tablespoons)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.