Seasonal Accoutrements: Date Syrup-Braised Cipollini Onions
Fresh cipollini onions from the farmers market are mild and sweet and perfect for braising in rich date syrup and sharp vinegar.
A fall feast isn't complete without the pop of color and acidity of cranberrries. For this updated take on the traditional sauce, tart cranberries are roasted with sweet grapes and tomatoes tossed in sticky honey for a side that's perfect with roasted turkey or chicken.
Ingredients
SERVINGS: 4 Serving(s)
- 2 1/2 cups seedless red grapes, cut in half lengthwise
- 1 12-ounce bag fresh or thawed frozen cranberries
- 1 cup cherry tomatoes, orange/yellow preferred, cut in half
- 1/2 Meyer lemon, thinly sliced
- 1/2 Meyer lemon, juiced
- 1/2 cup honey
- pinch salt
- 4 leaves, fresh sage, thinly sliced
Instructions
Preheat the oven to 375 F and line a large roasting pan with parchment paper.
In a medium mixing bowl combine grapes, cranberries, tomatoes, sliced lemon, lemon juice, honey, salt, and sage. Stir to combine and coat.
Pour onto prepared roasting pan and roast for 20-25 minutes or until the cranberries and grapes burst. Remove and allow to cool before serving.
*This dish can be refrigerated up to 3 days or kept in the freezer for up to 1 month
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