Port-Roasted Chestnuts with Grapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chestnuts play deliciously against roasted grapes. Roasted chestnuts in jars can be found at some supermarkets, at specialty foods stores, and online or . Ingredients:
3/4 cup low-salt chicken broth |
1/4 cup ruby port |
2 tablespoons (1/4 stick) butter, diced |
2 3x3/4-inch strips orange peel (orange part only) |
1 teaspoon sugar |
2 7- to 8-ounce jars whole roasted chestnuts |
2 1/2 cups seedless red grapes (about 14 ounces) |
coarse kosher salt |
3 tablespoons chopped fresh italian parsley |
Directions:
1. Combine chicken broth, ruby Port, diced butter, orange peel strips, and sugar in large wide skillet. Bring to boil over medium-high heat, stirring occasionally. Boil mixture until reduced and thickened enough to coat spoon, about 8 minutes. Add whole roasted chestnuts and seedless red grapes to skillet; sprinkle with coarse kosher salt. Reduce heat to medium and simmer until Port sauce is reduced to glaze and sauce coats chestnuts and grapes thickly, about 4 minutes. Season to taste with coarse kosher salt and pepper. Transfer chestnuts and grapes to bowl, sprinkle with chopped parsley, and serve.
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