2 teaspoons grapeseed oil (10 ml)

1 teaspoon ginger, minced (5 ml)

1 teaspoon garlic, minced (5 ml)

1 shallot, minced

¼ cup port (60 ml)

¼ cup brown sugar (60 ml)

¾ cup green grapes, halved (175 ml)

¾ cup black grapes, halved (175 ml)

salt, to taste

Wedge of Brie or Camembert, or other creamy cheese


1. Add grapeseed oil to saucepan over medium heat, add shallot and cook until softened. Add garlic and ginger and cook until soft, about 2 minutes. Stir in port, brown sugar, black and green grapes and salt. Bring to a boil and reduce to a simmer, cook until thick and syrupy, about 20 minutes. Let cool to room temperature. Store refrigerated. Makes ½ cup.

2. Serve with cheese.

See more: Appetizer, Breakfast, Cheese

comments powered by Disqus