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Recipe: Black Grape and Balsamic Sauce

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.


1 3/4 cups
  • 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®, Glace de Gibier 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


  1. 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.
  2. 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.
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Classic French Stocks and Sauces