ROASTED CRANBERRY-GRAPE SAUCE

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Roasted Cranberry-Grape Sauce image

Number Of Ingredients 7

1 pound seedless red grapes, stemmed
5 cups cranberries Two 10-ounce bags
2/3 cup sugar
6 sprigs thyme
2 teaspoons lemon zest finely grated
1 tablespoon fresh lemon juice
1 pinch kosher salt

Steps:

  • The sauce can be refrigerated for up to 3 days
  • 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.

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