Rosemary Roasted Grapes: a sweet and savory alternative to cranberry sauce this holiday season!
Cranberry sauce has never been my favorite. It’s either too tangy or too sweet. And often it’s made with so much sugar that you might as well be eating jam.
Rosemary Roasted Grapes, on the other hand, are naturally sweetened. Their skins keep all the flavor tucked inside, the grapes marinating in their own juicy goodness.
The grapes have the intensity of raisins without the chew, and the rosemary’s piney flavor greatly compliments their warm, honeyed flavor.
Though this is intended as an accompaniment to turkey, chicken, or what have you, if you’re like me you may end up popping them in your mouth like candy before it’s time for dinner. I mean, can you blame me?
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Rosemary Roasted Grapes
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- 2 pounds red grapes, stems removed
- 3 tablespoons olive oil
- 2 tablespoons dried rosemary, picked from stems
- 1/4 teaspoon salt
- Preheat oven to 375°F. Place grapes on a large sheet tray. Toss grapes in olive oil, rosemary, and salt.
- Bake for 1 hour, turning grapes every 10 minutes, until the grapes are golden and shrunk. Allow to cool slightly before serving.