This is what happens when grapes take a stew in sugar and red wine vinegar: they lose control and their sweet nectar starts oozing out of their skins. As the skins break down, the crisp tartness that the grapes had while fresh transitions to a rich, jammy flavor. Before it gets too syrupy, the vinegar cuts in to curb the sweetness and play up the fruit's acidic notes. Here, the earthly flavor of fresh rosemary makes the perfect partner to the grapes, finishing the sauce with a rustic flair.
RED GRAPE AND ROSEMARY SAUCE
2 cups red seedless grapes, rinsed and dried
2 sprigs fresh rosemary (about 1 to 1 1/2 Tbsp chopped)
3 tsp sugar
1 tsp honey (more to drizzle as preferred)
1/2 tsp fresh minced ginger
2 Tbsp red wine vinegar
salt & pepper, to taste
1. In a medium saucepan or skillet combine grapes, rosemary, sugar, honey, ginger and vinegar. Bring to a boil, then simmer for about 15-20 minutes until the grapes begin to break down. (You can mash slightly with a fork to aid the process).
2. Season with salt and pepper, to taste. The sauce makes a delicious marriage with rosemary-rubbed pork tenderloin (see below).