Roasted Cranberries and Grapes with Rosemary
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.
How to Make It
Step 1
Preheat broiler to high.
Step 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.
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Good and simple
This is a simple simple and fast recipe. I Iike the flavor a lot. I couldn't get black grapes, but red worked just as well. The one thing I would try next time is to perhaps cut the grapes so they were closer to the size of the cranberries. I'm also thinking of putting the leftovers in the food processor to have more of a relish.
Amazing! I've never liked cranberries before this recipe!