This recipe provides a very quick way to intensify the sweetness of grapes and balsamic vinegar, making them the perfect addition to both sweet and savory foods.
- 2 cups red seedless grapes, washed and dried well
- 4 mint leaves, torn in half
- The zest of 1 lemon
- 1/3 cup balsamic vinegar
- The juice of 1 lemon wedge (1/8th of a lemon)
- Olive oil
- Heat oven to 450F
- Place grapes on a baking sheet, season them with lemon zest, mint leaves, and a big pinch of salt. Drizzle enough olive oil to lightly coat grapes and toss to combine. Arrange grapes so that they are spread out all over the pan. Roast for 10 minutes. (see note 1)
- While the grapes roast, make the balsamic vinegar reduction. Place balsamic vinegar in a small pot over medium heat and cook for several minutes, stirring often, until balsamic vinegar has significantly reduced. It should resemble the thickness of agave, not honey. (see note 2)
- When the grapes are finished roasting, toss them with the balsamic reduction and a squeeze of lemon. Transfer to a serving bowl and enjoy immediately, or allow them to cool before coving and refrigerating for later use.
- If the grapes are too close to one another on the baking sheet, they will steam instead of browning, so make sure to spread them out.
- No need to measure, but the balsamic reduction will only amount to 2-3Tb. That's OK! We only need a little bit due to its richness.
Keywords: Balsamic Grapes, roasted grapes, balsamic reduction