Roasted Red Grapes in White Wine and Balsamic Vinegar by Barbara

Grapey and Gooey

This is a great use of grapes that are past their prime in the fridge.  I thought, what have a I got to lose?  Try this or give them to the birds. Very pleased with the outcome.  

However, it did take a long time to get them to this state.  Three hours.  So plan an afternoon of letting them hang out in the oven, stirring them every so often, while you do something else.

They will keep in a tightly covered container in the refrigerator for a long time.  You can use them like you would chutney or as a side for a pork chop.  Not sweet like a jam or jelly but savory and goes well with roasted pork tenderloin, chicken or fish.  

---Barbara

Roasted Grapes in Wine and Vinegar

Makes 2 cups

1.5 to 2 pounds of red grapes, washed and dried

olive oil

salt

freshly ground black pepper (optional)

1/3 cup white wine (any you have on hand)

2-3 T. balsamic vinegar (the everyday kind, not aged)

Remove the grapes from their stems, wash them in a colander and let them dry completely.

Preheat the oven to 350 degrees.  

In a small roasting pan, where you can make one layer, add olive oil to the bottom of the pan, spread it out, then sprinkle the pan with salt.  

Place the grapes in one layer.

Drizzle with olive oil and sprinkle with salt.  And black pepper, if desired.  

Place in the oven and roast for 30 minutes.

Drizzle with a little of the wine and stir well to coat all sides of the grapes.

Continue roasting, stirring every 30 minutes using firm spatula to scrape up any brown bits, sprinkling them with white wine until they begin to soften up.  

Then drizzle with balsamic vinegar, and stir well to coat all of the grapes, then continue roasting another 30 minutes or until they are carmelized.  Overall, it will take 2.5 to 3 hours. The sugar in the balsamic vinegar will burn if you add it sooner, so save it until the end.  

Cool completely.

Store in a glass container with a tight fitting lid, refrigerated.

B