top of page

Port-Roasted Chestnuts with Grapes

['3/4 cup low-salt chicken broth', '1/4 cup ruby Port', '2 tablespoons (1/4 stick) butter, diced', '2 3x3/4-inch strips orange peel (orange part only)', '1 teaspoon sugar', '2 7- to 8-ounce jars whole roasted chestnuts', '2 1/2 cups seedless red grapes (about 14 ounces)', 'Coarse kosher salt', '3 tablespoons chopped fresh Italian parsley']

Combine chicken broth, ruby Port, diced butter, orange peel strips, and sugar in large wide skillet. Bring to boil over medium-high heat, stirring occasionally. Boil mixture until reduced and thickened enough to coat spoon, about 8 minutes. Add whole roasted chestnuts and seedless red grapes to skillet; sprinkle with coarse kosher salt. Reduce heat to medium and simmer until Port sauce is reduced to glaze and sauce coats chestnuts and grapes thickly, about 4 minutes. Season to taste with coarse kosher salt and pepper. Transfer chestnuts and grapes to bowl, sprinkle with chopped parsley, and serve.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page