Name: Ginger Grape Chutney
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 1/2 cups (375 ml)
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

Preparation

- 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

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Ingredients

Preparation

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