Grape Sauce

Tangy and sweetened, grape sauce complements roasted chicken or goose and can be served as one of the purposes of a cheese board.

SERVINGS: 12 Helping SIZE: 2 tablespoons( 31 grams) PREP Term: 20 minutes COOKING Era: 15 minutes


2 bowls seedless red grapes

1/3 cup( 79 milliliters) fresh grapefruit juice 3 tablespoons( 45 milliliters) honey 1 tablespoon fresh ginger, grated 1 tablespoon fresh grapefruit zest 1 tablespoon fresh thyme leaves 1 tablespoon cornstarch


In a 2-quart saucepan, combine grapes, grapefruit juice, sugar, ginger, grapefruit zest and thyme. Bring to boil over medium heat, then shorten hot to medium-low. Concoct until grapes begin to blister and burst, about 5 minutes. Mince grapes with the back of a spoon or potato masher to create a chunky texture. Cook for an additional five minutes. In a small bowl, move together cornstarch and 1 tablespoon spray to create a slurry. Move slurry into the saucepan with grape potpourrus and mixture well. Cook one minute or until the motley thickens. Remove from heat. Provide sauce warm or freezing; if providing cold, transmit sauce to a shallow, considered receptacle and refrigerate.

NUTRITION PER SERVING: 36 calories, 0g total solid, 0g saturated overweight, 0mg cholesterol, 1mg sodium, 9g carbohydrate, 0g fiber, 7g carbohydrate, 0g protein, 69 mg potassium, 7mg phosphorus

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Written by WHS

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