Appetizer / American
Cranberry-Balsamic Halloumi Skewers
Blistered grapes and golden vegetarian halloumi cubes are glazed in a glossy cranberry-balsamic reduction for an easy holiday starter.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 425°F (220°C). Toss the grapes with the olive oil and black pepper, then spread on a sheet pan.
Roast the grapes until blistered and juicy, about 10 minutes. Let cool slightly while you make the glaze.
Combine cranberries, balsamic vinegar, maple syrup, orange juice, zest, and rosemary in a small saucepan. Simmer over medium heat until the cranberries burst and the glaze is syrupy, 8 to 10 minutes. The glaze should coat a spoon but remain pourable; add a small splash of water if it becomes sticky before the cranberries soften.
Thread vegetarian halloumi and roasted grapes onto skewers. Brush with a few spoonfuls of the cranberry glaze.
Broil the skewers on the sheet pan until the vegetarian halloumi browns and softens, 2 to 3 minutes per side.
Transfer to a platter and drizzle with the remaining glaze. Serve warm.
0 of 6 steps complete
A little kitchen know-how
- Soak wooden skewers in water for 20 minutes so they don’t scorch under the broiler.
- Keep the glaze warm if it thickens; a splash of water loosens it quickly.
- Serve immediately while the vegetarian halloumi is soft and squeaky.
Make it yours & keep it well
Replace the grapes with firm pear pieces, roasting until just tender before threading.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep the glaze separate from the skewers. Halloumi firms as it cools; warm it gently before serving.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
260 kcal · Protein 12 g · Carbohydrates 18 g · Fat 16 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the cranberry glaze ahead?
Yes. Refrigerate it for up to 48 hours, then rewarm with a splash of water before serving.
What can I use instead of grapes?
Roasted pear cubes or thin apple slices are lovely if grapes aren’t available.
Why is my halloumi splitting?
Cut even, substantial cubes and thread gently through their centres. Leave space between pieces rather than forcing them tightly together.
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