0.0 – 0 reviews • Grape Recipes
| Level: |
Easy |
| Total: |
40 min |
| Active: |
15 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 cup red seedless grapes
- 2 bay leaves
- 1 pound cranberries, thawed if frozen
- 1 3/4 cups sugar
- 1/2 cup grape juice
- Kosher salt
Instructions
- Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren’t bursting after 15 minutes, gently smash with a spatula.)
- Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
307 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
75 g |
| Dietary Fiber |
4 g |
| Sugar |
68 g |
| Protein |
1 g |
| Cholesterol |
5 mg |
| Sodium |
424 mg |