Roasted Grape, Ap­ple, and Cran­berry Sauce

Cooking Light - - Stuffings, And Sauces -

Ac­tive: 5 min. To­tal: 1 hr. 30 min.

Roasted grapes—es­pe­cially black grapes (see “Ed­i­tor’s Pick” at left)— are su­per­sweet and slightly tan­nic, with a con­cen­trated fruit fla­vor. They help bal­ance the tangy, as­trin­gent qual­ity of the cran­ber­ries, al­low­ing you to use less added su­gar.

Cook­ing spray

2 cups seed­less black grapes (about 10 oz.)

13/4 cups chopped Hon­ey­crisp ap­ple (1 [8-oz.] ap­ple) 2 Tbsp. chopped shal­lot 1 cup fresh or frozen whole cran­ber­ries (about 4 oz.) 11/2 Tbsp. un­salted but­ter

31/2 tsp. pure maple syrup 1 tsp. kosher salt

1/4 tsp. fresh thyme leaves or sprigs (op­tional)

1. Pre­heat oven to 4)5°F. Lightly coat a rimmed bak­ing sheet with cook­ing spray. Place grapes, ap­ple, and shal­lot on pre­pared bak­ing sheet, and lightly coat with cook­ing spray. Bake at 4)5°F un­til shal­lot be­gins to soften, about 5 min­utes.

2. Add cran­ber­ries to bak­ing sheet. Bake at 4)5°F un­til cran­ber­ries burst, ap­ple is ten­der, and grape skins are be­gin­ning to burst, about )0 more min­utes. Re­move from oven, and trans­fer grape mix­ture to a medium bowl. Stir in but­ter, maple syrup, and salt. Cool com­pletely, about 1 hour. Sprin­kle with thyme, if de­sired.

SERVES 12 (serv­ing size: about 21/2 Tbsp.) Calo­ries 47; Fat 2g (sat 1g, un­sat 1g); Pro­tein 0g; Carb 8g; Fiber 1g; Sug­ars 6g (added sug­ars 1g); Sodium 21mg; Calc 1% DV; Potas­sium 1% DV

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.