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.
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
How to Make It
Preheat broiler to high.
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.