Explore this recipe
Required Equipment
- Sheet pan
- Small saucepan
- Skewers
- Pastry brush
Utilized Devices
Cooking Techniques
- roasting
- reduction
- broiling
- skewering
Ingredients
- 340 gHalloumi — cut into 1-inch cubes
- 300 gSeedless red grapes
- 15 mlOlive oil
- 1 gFreshly ground black pepper
- 100 gFresh cranberries
- 80 mlBalsamic vinegar
- 45 mlPure maple syrup
- 30 mlFresh orange juice
- 2 gOrange zest
- 6 gFresh rosemary — chopped
Instructions
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.
Thread halloumi and roasted grapes onto skewers. Brush with a few spoonfuls of the cranberry glaze.
Broil the skewers on the sheet pan until the halloumi browns and softens, 2 to 3 minutes per side.
Transfer to a platter and drizzle with the remaining glaze. Serve warm.
Chef Tips
- ⭐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 halloumi is soft and squeaky.
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Nutritional Highlights
- ✓Balanced appetizer with protein-rich halloumi
- ✓Cranberries add antioxidants and festive color
- ✓Naturally gluten-free holiday bite
Dietary Notes
Compliant With
Allergens
- Contains dairy (halloumi)
FAQ
Can I make the cranberry glaze ahead?
Yes. Refrigerate it up to 4 days, 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.
Nutrition
| Calories | 260 |
| Protein | 12 g |
| Carbs | 18 g |
| Fat | 16 g |