Roasted Cranberry-Grape Sauce

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

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8
Author Tania Van Pelt


  • 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


  1. Preheat the oven to 425°.
  2. On a parchment paper–lined baking sheet, toss the grapes with the cranberries, honey, thyme, lemon zest, lemon juice and salt.
  3. Roast, stirring halfway through, until the cranberries and grapes just start to burst, 20 minutes.
  4. Let cool before serving.

Recipe Notes

Adapted from Food & Wine