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.
Not growing with cranberries on the table, I've tried this side dish at my in laws outer at friends homes, and never really liked them. I've tried many versions and not until this recipe have I loved. I made this and it was a hit with everyone... Even people with the same sentiment as I've had about cranberries. Bright, herbaceous and tastes like the holidays!! Everyone just called and asked for the recipe and it's a year later!
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.
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