Need something different to jazz up roasted or grilled pork? Think outside the box and try this tangy sweet-and-sour sauce made with grapes and fresh herbs, savory notes from shallots and our Glace de Viande, and a zing of balsamic vinegar. It's also delicious with beef or lamb--or make it with our venison stock for the perfect sauce for wild game.
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)
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.
