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Easy Grape Compote

Servings 6
Prep Time 5 minutes
Cook Time 20 minutes

Ingredients

  • 4 cups black or red California grapes
  • 3 tablespoons granulated sugar
  • 2 strips fresh lemon peel
  • 1/4 teaspoon sea salt
  • 2/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon unsalted butter
  • 1 teaspoon high-quality balsamic vinegar optional

Instructions

  • In bowl of food processor, finely chop grapes and sugar using one-second pulses. Transfer to deep, medium skillet or wide saucepan; stir in lemon peel, salt and water. Bring to boil over medium-high heat. Cover pan with lid, reduce heat to medium-low and simmer 18 minutes until fruit is tender.
  • In small bowl, stir lemon juice and cornstarch then stir into grape mixture with butter; simmer 6 minutes, or until desired consistency. Stir in vinegar, if desired. Serve warm or cool.
  • Cooled jam can be stored in covered glass jar in refrigerator up to 2 weeks.

Notes

Nutritional analysis per serving: 160 calories; 0 g protein; 41 g carbohydrates; 0 g fat; 0 mg cholesterol; 170 mg sodium; 1 g fiber.
Course: Appetizer