Roasted Grape, Apple, and Cranberry Sauce
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.
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