Simple, delicious cranberry sauce, the perfect side dish for nearly any meal.

I made this roasted cranberry and red grape sauce for Christmas dinner, and now I cook it when I’m roast a chicken. Beyond easy to make, this is more a relish than a sauce. I love it as a garnish for roast chicken, turkey, or roasted vegetables, even a breakfast porridge or chia pudding. It takes no real effort to prepare, and as long cranberries are in season, I’ll be making this dish.

Roasted Cranberry-Grape Sauce

Author: Tania Van Pelt
Total Time: 55 minutes
Yield: 8 1x

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Ingredients

Scale

1 pound seedless red grapes (stemmed)
Two 10-ounce bags fresh or thawed frozen cranberries (5 cups)
2 to 3 tablespoons of raw honey or maple syrup
6 thyme sprigs
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
Pinch of coarse sea salt

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Instructions

Preheat the oven to 425°.
On a parchment paper–lined baking sheet, toss the grapes with the cranberries, honey, 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.

Notes

Adapted from Food & Wine

Prep Time: 5 minutes
Cook Time: 50 minutes