I love Thanksgiving. There’s something about getting to revisit familiar flavors and aromas with my favorite people. And if there’s something or someone missing from the table it’s just not the same. For me, my favorite component of my Thanksgiving plate is cranberry sauce. Acidity is so important when a meal is so rich! It cuts through and brightens each bite — but not just any cranberry sauce will do! This year I discovered a new version in Food & Wine Magazine that serves as my inspiration for this recipe: Roasted Cranberry, Grape and Cherry Tomato with Meyer Lemon. It’s less sweet than traditional homemade versions, using honey instead of white sugar — adding another layer of flavor instead of just sweetness. With no added water the flavors of the ingredients really shine. Plus the consistency is closer to a relish and gives much needed texture to your Thanksgiving meal. Using Meyer lemon gives the dish a floral citrus note but can be replaced with regular lemons if needed. And for a pop of contrasting color try using yellow or orange cherry tomatoes if possible. If you have any questions comment below!
Roasted Cranberry, Grape, and Cherry Tomato with Meyer Lemon
- 1 pound seedless red grapes stemmed, cut in half lengthwise
- 1 pound cranberries fresh or frozen
- 4 ounces cherry tomatoes orange/yellow preferred, cute in half
- 1/2 meyer lemon sliced into thin short wedges
- 1/2 meyer lemon juiced
- 1/2 cup honey
- 1 pinch salt
- 4 leaves sage fresh, thinly sliced
- OR 4 sprigs thyme
Preheat the oven to 375 F.
On a parchment paper–lined baking sheet, toss the grapes with the cranberries, tomatoes, lemon zest, lemon juice, honey, salt, and thyme/sage.
Roast, gently stirring halfway through, until the cranberries, grapes, and tomatoes just start to burst, 15 minutes. Let cool before serving.
Can be refrigerated up to 3 days, also freezes well.
Adapted from Food & Wine recipe