Yields
8 servings
I like to serve this Grape Chutney with Brie or La Serrara cheese and flat bread such as lavash.
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ingredients
2
tsp grapeseed oil (10 ml)
1
tsp minced ginger (5 ml)
1
tsp garlic, minced (5 ml)
1
shallot, minced
¾
cup green grapes, halved (175 ml)
¾
cup black grapes, halved (175 ml)
1
Tbsp pomegranate molasses (15 ml)
1
Tbsp rice vinegar (15 ml)
2
Tbsp port (15 ml)
1
Tbsp brown sugar (15 ml)
Salt, to taste
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directions
Step 1
Add grapeseed oil to saucepan over medium heat, add shallot, ginger and garlic and cook until soft, about 2 minutes. Stir in port, rice wine vinegar, pomegranate molasses, green and black grapes, brown sugar 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.