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The Cranberry Sauce That’ll Win Over Any Skeptic
Forget the usual gelatinous cranberry sauce! This version has a special twist—grapes. They add a burst of juicy texture that transforms the dish from ordinary to irresistible. For those who usually pass on cranberry sauce, this recipe is a game-changer, and trust me, there won’t be any leftovers!
What Makes It Special
The grapes add a fresh, plump texture that perfectly complements the tangy cranberries. Cook until the cranberries just start to pop, leaving the grapes whole for a beautiful contrast. This little detail makes all the difference, creating a sauce that’s the perfect mix of tart and sweet.
Make-Ahead and Storage
This cranberry sauce is perfect for prepping ahead! It keeps in the fridge for up to a week, or you can freeze it. I recommend letting it defrost in the fridge a couple of days before serving or at room temperature on the day.
Serving Tip
I love mine chilled, especially alongside turkey. One taste, and even the biggest cranberry sauce skeptics will be reaching for seconds!
Cranberry and Grape Compote
Ingredients
- 1 12 oz bag cranberries
- 4 cups red grapes
- 1 cup sugar
- 1 medium size orange, zest and juice
- 1 cup water
Instructions
- In a saucepan, add all the ingredients together and bring to a boil.
- Reduce heat to low and let it simmer for 15 minutes, occasionally stirring. You will know it’s done when the cranberries pop.
Nutrition
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