Black Grape and Balsamic Sauce

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Ingredients

2 tablespoons olive oil (or, if they're available, use fat/drippings from the meat or poultry you're serving with the sauce)
1 shallot, minced
3 cups black seedless grapes (or red seedless grapes)
3/4 ounce Glace de Viande Gold® (or Glace de Agneau Gold®) dissolved in 2 cups hot water
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons fresh thyme leaves
2 tablespoons sugar
1/2 cup balsamic vinegar
Salt and ground black pepper

Heat the oil in a skillet over medium heat. Add the shallots and cook, stirring occasionally, 3-4 minutes, until they're softened. Add the grapes, diluted Glace de Viande Gold®, rosemary, sage, thyme, and sugar. Increase the heat to medium-high and cook, stirring occasionally, for 15-20 minutes, until the liquid is reduced by two-thirds.
Stir in the balsamic vinegar and cook for 1 minute. Reduce the heat back to medium and cook 5-8 minutes more, until the liquid has reduced enough to create a glaze. Season to taste with salt and pepper.

Filed in: Balsamic, Black Grape, Degree of Difficulty, Elegant In-Home Dining, Elegant Sauces, Grapes, How I Want to Cook, Impress My Friends, Meat-Based Recipes, Moderate Family Recipes, Our Family Recipes, Recipes by Category, Recipes by Product, Sauce, What's For Dinner?