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