Somehow I think it is my life’s mission to discover the best way to serve cranberries. It’s like it calls me. I mean, who cares about cranberries, right? Perhaps that’s why I feel so impelled. Whatever the reason, I came pretty close last year with the Mulled Port Cranberry Sauce, but this year I stumbled across a much easier version.
Because of our recent Dueling Duleys we happened to have a can of frozen lemonade concentrate hanging around. I tried this recipe first with white wine, and then with a sweet liquor (curacao, which was successful) but the third time using just a few table spoons of the lemonade concentrate was the final solution.
This dish is super easy. Basically just toss, roast, and serve, and the use of fresh herbs give an outstanding pop of flavor. Lastly, using grapes and lemonade brings the much needed sweetness to the cranberries, but with familiar flavors, making this a great cranberry ‘sauce’ option for the less-experimental types.
Lemon and Herb Roasted Cranberries an Grapes
By: Semiserious Chefs
Time: 30 minutes
- 1/2 pound fresh cranberries
- 1/2 pound small dark grapes
- 3 T frozen lemonade concentrate
- 2 sprigs each of fresh thyme and rosemary
- 2 T honey (or more as desired)
- Line a pie pan with a trimmed sheet of parchment paper and heat the oven to 425°F,
- Add the lemonade concentrate, herb sprigs, and grapes to the pan and stir to coat. Roast for 10 minutes.
- Add the cranberries, stirring again, and drizzle the honey over everything. Let roast for an additional 20 minutes. The cranberries may begin to soften and the grapes should be a little tender.
- Remove the cooked herbs and serve the roasted fruits with or without the juice. Garnish with new herb sprigs as desired.