- serves 8
I like to serve this Grape Chutney with Brie or La Serrara cheese and flat bread such as lavash.
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
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.