Here is a quick and interesting condiment recipe from Eatwell.com. This can be served with pork or chicken to add an interesting flavor variation. It keeps well in the fridge for up to one week.
One note about prep time: black grapes have a slightly thicker skin and take longer to cook than red grapes.
Prep time: 5 minutes
Cooking time: 20- 30 minutes
Total time: 25 to 35 minutes
Yield: 1 1/4 cups
1 Tbsp extra-virgin olive oil
1/2 cup minced shallots
2 cups halved seedless purple, red or black grapes
1/2 cup dry sherry
1/4 cup white balsamic vinegar or rice vinegar
1 tsp yellow mustard seeds
1/4 tsp sea salt
- Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes.
- Add grapes, sherry, vinegar, mustard seeds and salt.
- Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 20 to 30 minutes.