This sweet-savory dish is a fun alternative to classic cranberry sauce.

Alexa Weibel

Gallery

Credit: Photography by Johnny Miller

Recipe Summary

total:
40 mins
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. On a rimmed baking sheet, arrange the shallots, cut-side up. Drizzle with 2 tbsp. oil; season generously with salt and pepper. Turn the shallots over and arrange in a single layer; season again. Roast until the shallots are browned in spots and begin to soften, about 10 minutes.

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  • Toss the grapes with the remaining 1 tbsp. oil; season. Add the grapes to the baking sheet and arrange around the shallots. Roast until the grapes begin to split and the shallots are tender, about 10 minutes.

  • Meanwhile, in a medium saucepan, boil the vinegar over medium-high heat until reduced to 1/4 cup, about 5 minutes. Whisk in the butter, 1/2 tsp. thyme, and the vanilla; season. In a large bowl, gently stir the shallots, grapes, and reduced vinegar; season.

  • Transfer to a serving bowl. Sprinkle with the remaining 1/2 tsp. thyme. Serve warm or at room temperature.

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