Roasted Cranberry & Grapes perfect side dish at a turkey dinner.
Thanksgiving is my favorite holiday. It was the first I took over from my mother decades ago. I love to prepare and eat the food, and friends always ask, “What can I bring?” I usually reply, “an appetizer, a side dish or a dessert.” My husband likes to make a mountain of mashed potatoes, and I select different versions of other classic dishes every year — soup, turkey (including stuffing and gravy) and cranberries.
I make two cranberry dishes every year — one the simple recipe from the back of the Ocean Spray package and one other. Below is this year’s cranberry “other,” an unusual and tasty side dish:
Roasted Cranberries & Grapes
1 12-oz. bag or fresh cranberries
12 oz. black seedless grapes ( I used Moon Drops, which resemble plum tomatoes in size and shape)
1/4 cup maple syrup
1 tsp. ground cinnamon
1/2 tsp. kosher salt
2 fresh rosemary sprigs
Combine all ingredients on a jelly roll pan. Toss to coat cranberries and grapes, and press the rosemary springs into the fruit mixture. Broil 6 minutes until fruit browns slightly and softens.
And guess who neglected to take a picture when the dish came out of the broiler?. Sorry.