Grape Sauce

Grape Sauce | Food & Nutrition Magazine | Volume 9, Issue 5
Photography by David Raine | Food styling by Breana Moeller | Prop styling by Michelle Wilkinson

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


  1. 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.
  2. Cook until grapes begin to blister and burst, about 5 minutes.
  3. Mash grapes with the back of a spoon or potato masher to create a chunky texture. Cook for an additional 5 minutes.
  4. In a small bowl, whisk together cornstarch and 1 tablespoon water to create a slurry.
  5. Pour slurry into the saucepan with grape mixture and mix well. Cook 1 minute or until the mixture thickens. Remove from heat.
  6. 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

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Marcy Gaston
Marcy Gaston, MS, RD, LN, is Assistant Teaching Professor of Hospitality Management at Montana State University in Bozeman. She blogs at Follow her on Twitter and Instagram.