Fingerling Grape Chutney

Shared By Chef Claudia Sandoval

This chutney was created to accompany our Golden Creek Angus meatballs, but it's equally delicious with roasted meats, grilled beef, cheese and charcuterie boards, or spooned over something as simple as toasted bread or ice cream.

Ingredients

• 1½ lbs Fingerling grapes, or any seedless grape

• ½ red onion, finely julienned

• 1½ tbsp French butter

• ½ cup agave syrup

• ½ tsp freshly cracked red Sichuan peppercorns

• 2½ cups dry red wine

• Kosher salt, to taste

• 1 cardamom pod

• ½ cinnamon stick

• 1 star anise

• 1 sprig fresh rosemary

Directions

1. Melt butter over low heat. Add onion and caramelize slowly for about 1 hour.

2. Add grapes, agave, Sichuan peppercorns, and wine. Place cardamom, cinnamon, and star anise in a spice sachet and add to the pot. Simmer for 1 hour, then remove the sachet.

3. Continue simmering until reduced by half and jammy, about 1 additional hour. Add rosemary for the final 30 minutes, then remove.

4. Season with salt to taste and cool before serving.