Grape Chutney

2 tsp. grapeseed oil (10 mL)
1 tsp. ginger, minced 5 mL)
1 tsp. garlic, minced ((5 mL)
1 shallot, minced
¾ cup green grapes, halved (175 mL)
¾ cup black grapes, halved (175 mL)
1 Tbsp. pomegranate molasses (15 mL)
1 Tbsp. rice vinegar (15 mL)
2 Tbsp. port (15 mL)
1 Tbsp. brown sugar (15 mL)
sea salt

Add grapeseed oil to saucepan over medium heat, add shallot, ginger and garlic and cook until soft, about 2 minutes. Stir in port, rice wine vinegar, pomegranate molasses, green and black grapes, brown sugar and sea salt.

Bring to a boil and reduce to a simmer, cook until thick and syrupy, about 20 minutes.

Let cool to room temperature. Store refrigerated.

Makes ½ cup.