Give your holiday cranberry sauce a fresh tasting twist, roasting cranberries along with red California grapes. The relish is both sweet and tart, a refreshing addition to a turkey dinner.


1 lb. red California seedless grapes, stemmed
Two 10-oz. bags fresh or thawed frozen cranberries
2/3 cup sugar
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
pinch of salt


Preheat oven to 425 degrees.
Into a large bowl, toss the grapes with cranberries, sugar, lemon zest, lemon juice, and pinch of salt.
Pour onto a parchment-lined baking sheet and roast, stirring halfway through, until the cranberries and grapes just start to burst, about 15-20 minutes.

Let cool before serving.


10 Servings


Roasted Cranberry-Grape Relish can be made ahead; refrigerate for up to 3 days.

Happy Thanksgiving!

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