GRAPE SAUCE, how to enhance pork, a delightful discovery. Perfect as a side dish for a roast, it gives a truly fantastic citrus flavor, with grapes as the primary ingredient, one of the symbols of autumn. Sweet, but not too much, made with brown sugar, balsamic vinegar, and white wine. It is prepared in a short time, and it’s truly easy to make. A sweet and sour with an excellent taste
Here are some other delicious sauces:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 51.31 (Kcal)
- Carbohydrates 5.19 (g) of which sugars 4.70 (g)
- Proteins 0.23 (g)
- Fat 2.79 (g) of which saturated 1.81 (g)of which unsaturated 0.98 (g)
- Fibers 0.15 (g)
- Sodium 48.86 (mg)
Indicative values for a portion of 29 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Grape Sauce Ingredients
- 1 bunch white grapes (large)
- 0.7 oz butter
- 3 tbsps balsamic vinegar
- 1/2 tbsp soy sauce
- 2 tbsps brown sugar
- 1/2 cup white wine
Tools
- Immersion Blender Ariete 881 Pimmy 200 – Immersion Blender, 200 watts, Detachable Stainless Steel Shaft, White/Orange and Stainless Steel
- Pan Lagostina Lavinia Pan with 2 Handles and Glass Lid, Non-Stick Stone Effect, Aluminum, Dark Gray, Diameter 10.2 inches
Preparation of Grape Sauce
Let’s start with the bunch of grapes, wash it, take the berries, cut them in half, and remove the seeds. In a pan, place the butter with the brown sugar and let it melt over moderate heat. Add the grapes and wine and let the berries wilt
Remove from heat, transfer the mixture to a glass, and blend everything with an immersion blender
Take the obtained sauce, return it to the pan, and thicken the sauce over low heat. Be careful not to burn it, it should be fluid, not too dense. Serve in a small bowl or over the meat, as you prefer
