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Grape Chutney

Ingredients

  • 1 medium red onion, finely chopped (¾ cup)
  • 1 tablespoon vegetable oil
  • ¼ cup Tawny Port
  • ¼ cup veal demiglace or stock
  • ½ cup quartered seedless red grapes
  • ½ tablespoon finely grated peeled fresh ginger
  • ½ tablespoon mustard seeds
  • + 4 more ingredients
    • ½ tablespoon balsamic vinegar, or to taste
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    • ½ cup quartered seedless green grapes

1. Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes. Stir in remaining ingredients and cool. Season chutney with salt and pepper.

View full recipe at SpringPad

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