Serves 3-4
Concentrate and accentuate the flavor of sweet, slightly acidic red grapes in this fall-inspired relish. Try to find flavorful, seedless, and organic red grapes for this recipe—if possible, I recommend hitting your favorite farmers’ market or local produce shop.
Pair this relish with roasted butternut or acorn squash and a meat or veggie of your choice to create a late-fall harvest meal. This recipe, simple in its execution, will create a grape-popping burst in your mouth and balance a well-marbled tri-tip or hanger steak, pan-roasted duck breast, brined bone-in pork chop, olive oil poached wild salmon, or roasted oyster or Chanterelle mushrooms. High in its anthocyanin content and visual appeal, this relish will make a unique addition to any holiday feast.
1 cup red seedless grapes, destemmed and washed
1 tablespoon sage leaves, washed and dried
1 tablespoon extra virgin olive oil
1 tablespoon Balsamic vinegar
1. Preheat the oven to 350 degrees Fahrenheit
2. Place the grapes in a heavy roasting pan and roasted them in the oven for about 15 minutes.
3. Heat a small fry pan up and drop the sage leaves into the hot oil (they should sizzle).
4. Once the sage leaves are crisp, place them on a paper towel to drain—pull them out of the oil with a fork so that you can reserve the fragrant sage oil for the sauce.
5. Pull the grapes from the oven, and place them in a small bowl. Add in 1-tablespoon Balsamic vinegar and the remaining sage oil.
6. Right before serving, crush the fried sage leaves and sprinkle them into the roasted grape mixture.
7. Spoon the sauce onto thin slices of tri-tip or hanger steak, pan-roasted duck breast, brined bone-in pork chop, olive oil poached wild salmon or roasted oyster or Chanterelle mushrooms.
Concentrate and accentuate the flavor of sweet, slightly acidic red grapes in this fall-inspired relish. Try to find flavorful, seedless, and organic red grapes for this recipe—if possible, I recommend hitting your favorite farmers’ market or local produce shop.
Pair this relish with roasted butternut or acorn squash and a meat or veggie of your choice to create a late-fall harvest meal. This recipe, simple in its execution, will create a grape-popping burst in your mouth and balance a well-marbled tri-tip or hanger steak, pan-roasted duck breast, brined bone-in pork chop, olive oil poached wild salmon, or roasted oyster or Chanterelle mushrooms. High in its anthocyanin content and visual appeal, this relish will make a unique addition to any holiday feast.
1 cup red seedless grapes, destemmed and washed
1 tablespoon sage leaves, washed and dried
1 tablespoon extra virgin olive oil
1 tablespoon Balsamic vinegar
1. Preheat the oven to 350 degrees Fahrenheit
2. Place the grapes in a heavy roasting pan and roasted them in the oven for about 15 minutes.
3. Heat a small fry pan up and drop the sage leaves into the hot oil (they should sizzle).
4. Once the sage leaves are crisp, place them on a paper towel to drain—pull them out of the oil with a fork so that you can reserve the fragrant sage oil for the sauce.
5. Pull the grapes from the oven, and place them in a small bowl. Add in 1-tablespoon Balsamic vinegar and the remaining sage oil.
6. Right before serving, crush the fried sage leaves and sprinkle them into the roasted grape mixture.
7. Spoon the sauce onto thin slices of tri-tip or hanger steak, pan-roasted duck breast, brined bone-in pork chop, olive oil poached wild salmon or roasted oyster or Chanterelle mushrooms.
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