Tangy and sweet, grape sauce complements roasted chicken or turkey and can be served as part of a cheese board.
SERVING SIZE: 2 tablespoons (31 grams)
PREP TIME: 20 minutes
COOKING TIME: 15 minutes
- 2 cups seedless red grapes
- ⅓ 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, honey, ginger, grapefruit zest and thyme. Bring to boil over medium heat, then reduce heat to medium-low.
- Cook until grapes begin to blister and burst, about 5 minutes.
- Mash grapes with the back of a spoon or potato masher to create a chunky texture. Cook for an additional 5 minutes.
- In a small bowl, whisk together cornstarch and 1 tablespoon water to create a slurry.
- Pour slurry into the saucepan with grape mixture and mix well. Cook 1 minute or until the mixture thickens. Remove from heat.
- Serve sauce warm or cold; if serving cold, transfer sauce to a shallow, covered container and refrigerate.
NUTRITION PER SERVING: 36 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 1mg sodium, 9g carbohydrate, 0g fiber, 7g sugar, 0g protein, 69mg potassium, 7mg phosphorus