Port-Roasted Chestnuts with Grapes

Ingredients for Port-Roasted Chestnuts with Grapes

• 180ml low-salt chicken broth

• 60ml ruby Port

• 2 tablespoons (1/4 stick) butter, diced

• 2 3x3/4-inch strips orange peel (orange part only)

• 1 teaspoon sugar

• 2 7- to 230g jars whole roasted chestnuts

• 375g seedless red grapes (about 400g )

• Coarse kosher salt

• 3 tablespoons chopped fresh Italian parsley

How to make Port-Roasted Chestnuts with Grapes

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.