Ginger Grape Chutney
Ginger Grape Chutney
Ingredients
- 3/4 lb (340 g) seedless red grapes, halved
- 1/4 cup (30 g) dried currants
- 2 tbsp diced candied ginger
- 2 tbsp (30 ml) balsamic vinegar
- 1 small shallot, chopped
- 1/8 tsp ground nutmeg
- 1/8 tsp cayenne pepper
- 2 tsp cornstarch
- 2 tbsp (30 ml) water
- Salt and pepper
Instructions
- In a saucepan, combine the grapes, currants, ginger, vinegar, shallot and spices. Cook over medium-high heat, stirring until the grapes wilt and release their juice.
- In a small bowl, dissolve the cornstarch in the water. Add to the grapes and continue cooking over medium-low heat for 20 minutes, stirring occasionally, or until the mixture thickens. Season with salt and pepper. Let cool completely. The chutney will keep for 1 week in an airtight container in the refrigerator.
- Delicious served with cheese and charcuteries on Mixed-Seed Crackers.
Ginger Grape Chutney