This sweet and tart sauce is great on fish, chicken, or my pavlova recipe!
2 cups red or white grapes (, halved)
2 tablespoons Cabernet Sauvignon or any red wine.
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon kosher salt
1/4 teaspoon fresh thyme
Preheat oven to 350F
Mix all ingredients.
Place all ingredients in a cast iron skillet or other oven proof pan.
Roast for 10 minutes or until the grapes are soft and starting to release their juices.
Remove the pan from oven and spoon out grapes leaving the juice behind.
Place pan on stove top and turn the burner on to medium high.
Reduce the juice for about 5 minutes or until it creates as lovely purple syrup.
Cool and store until use.
*If you like this recipe don’t forget to rate it with some stars!
- Category: sauces
- Method: stove top
- Cuisine: American
Keywords: Sauce, reduction, grapes