Grape Sauce Recipes

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SEARED DUCK BREAST WITH GRAPE SAUCE



Seared Duck Breast with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
Kosher salt
Extra-virgin olive oil
2 cups seedless red grapes
2 strips bacon, cut into lardons
1/2 cup port wine
2 tablespoons red wine vinegar
1 1/2 cups chicken stock

Steps:

  • Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
  • Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
  • Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
  • Slice the duck on a severe bias and serve garnished with the sauce.

SEARED PORK CHOPS WITH GRAPE SAUCE



Seared Pork Chops with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher salt
2 pork chops, bone out, 1 1/2 inches thick
1 strip bacon, cut into lardons
Extra-virgin olive oil
1 cup seedless red grapes
1/4 cup port wine
1 tablespoon red wine vinegar
3/4 cup chicken stock
Chopped fresh chives, for garnish

Steps:

  • Salt the chops and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add the bacon and 1 teaspoon oil to a saute pan and place over medium-high heat. Once the bacon starts to render, add the grapes. Allow the bacon to render and get crispy and the grapes to split open and release their juices. Remove half of the grapes and bacon and set aside. Add the port wine and red wine vinegar and reduce by half. Add the chicken stock and reduce by half.
  • To a cast-iron pan, add 2 tablespoons olive oil and heat over medium-high heat. Add the seasoned pork chops to the pan and sear. Cook the pork for 6 to 7 minutes on the first side. Flip over and reduce the heat. Cook for another 6 to 7 minutes until cooked through. Flip and cook the pork on the remaining sides for another 2 to 3 minutes each side. Remove the pork from the pan and allow it to rest for about 5 minutes prior to serving.
  • When ready to serve, add in the reserved grapes and bacon to the sauce. Taste and re-season if needed. Pour over the chops and garnish with chives.

SQUABS IN GRAPE SAUCE



Squabs in Grape Sauce image

Provided by Elaine Louie

Categories     dinner, main course

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 11

5 teaspoons clarified butter
6 squabs
1/4 cup Madeira
1 1/4 cups game stock
3 sprigs fresh thyme
3 sprigs fresh basil
3 sprigs parsley
1 bay leaf
6 cups ripe Concord grapes
1/2 teaspoon sugar (optional)
Salt and pepper, to taste

Steps:

  • Heat butter in cast iron skillet, and brown squabs on all sides. Remove squabs to a platter.
  • Pour off butter and deglaze skillet by taking it off the flame, adding Madeira and scraping fond from skillet's sides and bottom. Add game stock, thyme, basil, parsley and bay leaf. Simmer 5 minutes, uncovered.
  • Wash grapes and put them and squabs into the skillet. Cover and cook over medium heat 20 minutes. Remove birds to warm serving platter. Pour remaining juices and liquids into strainer. Put the strained liquid into a sauce pan, adding sugar and salt. Boil until liquid is reduced to two-thirds or half its volume, about 10 to 15 minutes, and has become glistening and thick. Pour sauce around bird.

Nutrition Facts : @context http, Calories 996, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 75 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 28 grams, Sodium 1049 milligrams, Sugar 16 grams

GRAPE SAUCE



Grape Sauce image

This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.

Provided by Alan Leonetti

Categories     Sauces

Time 22m

Yield 2 cups

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup white grape jelly
1 1/2 cups white grape juice
1 tablespoon flour
1 tablespoon cornstarch, dissolved in
1 tablespoon water
1/2 cup chicken stock or 1/2 cup chicken broth
1/4 cup Splenda granular, sugar substitute

Steps:

  • Using a double boiler, melt butter and stir in the flour.
  • Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
  • Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
  • Continue to cook and stir until thickened again.

Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9

MEATBALLS WITH CHILI GRAPE SAUCE



Meatballs With Chili Grape Sauce image

My good friend Marleene made these up as part of an appitizer. Use a chafing dish to keep them warm. Serve with pretzels, for that "no fuss" clean up!! This recipe originally came from the Best of Bridge

Provided by Abby Girl

Categories     Meat

Time 1h

Yield 50 meatballs

Number Of Ingredients 12

1 lb lean ground beef
1 egg, beaten
1/2 cup breadcrumbs, fine
3 tablespoons fresh parsley, chopped
1/2 cup onion, chopped
1 teaspoon Worcestershire sauce
salt and pepper
12 ounces chili sauce
10 ounces grape jelly
1 teaspoon lemon juice
2 tablespoons brown sugar
1 tablespoon soy sauce

Steps:

  • Meat balls: Mix ground beef with egg, bread crumbs, parsley, onion, worcestershire sauce, salt and pepper. Roll into balls.
  • Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs.
  • Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish with toothpicks or pretzels. Freezes well.

Nutrition Facts : Calories 46.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 9.6, Sodium 129.6, Carbohydrate 6.8, Fiber 0.5, Sugar 4.3, Protein 2.3

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