From Food & Wine magazine. Laura Rege gives cranberry sauce a twist, roasting the cranberries along with red grapes for a deeply flavored sauce that's nicely sweet and tart.
Roasted Cranberry-Grape Sauce
Active: 5 mins.; Total: 1 hour.
1 lb. seedless red grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries (5 cups)
2/3 cup sugar
6 thyme sprigs
2 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
Pinch of kosher salt
Preheat the oven to 425°. On a parchment paper-lined baking sheet, toss the grapes with the cranberries, sugar, thyme, lemon zest, lemon juice and salt.
Roast, stirring halfway through, until the cranberries and grapes just start to burst, 20 minutes. Let cool before serving.
The sauce can be refrigerated for up to 3 days.
From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.
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