Ginger Grape Chutney

Method:

Makes 3 cups

Instead of cranberry sauce, try this zippy chutney that can be served warm or cold.

Preheat oven to 190 degrees Celsius. Line a large baking sheet with parchment paper, and spray with cooking spray.

Combine all ingredients in a medium bowl, and season with salt and pepper, if desired. Spread mixture into a single layer on prepared baking sheet.

Roast for 30 minutes, stirring halfway through, or until grapes start to caramelize and juices begin to evaporate. Cool 10 minutes, then transfer to a bowl.

Purée ½ C grape mixture in the blender and stir purée into remaining chutney. Season with salt and pepper, if desired. Transfer to bowl to serve.

Credit: Vegetarian Times

Ingredients:

• 4 C grapes, halved
• 1 C red onion, diced
• ¼ C finely chopped candied ginger
• 2 Tbsp white balsamic vinegar
• 1 Tbsp olive oil