Port-Roasted Chestnuts with Grapes
A luxurious side dish combining tender roasted chestnuts and juicy red grapes in a rich port wine reduction sauce, finished with fresh parsley and hints of orange.
Ingredients
- •¾ cup low-salt chicken broth
- •¼ cup ruby Port
- •2 tablespoons butter
- •2 strips orange peel
- •1 teaspoon sugar
- •2 jars whole roasted chestnuts
- •2½ cups seedless red grapes
- •to taste coarse kosher salt
- •3 tablespoons fresh Italian parsley
Cooking Instructions
- 1.
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.
12 min
