Best 20 Grape Sauce Recipes

APPETIZER GRAPE JELLY AND CHILI SAUCE MEATBALLS OR LIL SMOKIES

Steps:

• In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.
• If you are making my Parmesan meatball recipe use 2-1/2 to 3 pounds lean ground beef or use half beef and ground pork shape.
• Shape into about 1-inch balls.
• Place on a baking sheet.
• Bake in a 350 degree F oven for 20-25 minutes or until cooked through.
• Place in the prepared sauce.

GRAPE JELLY BARBECUE SAUCE

Steps:

• Combine the grape jelly and barbecue sauce together in a sauce pan until the grape jelly melts.
• Stir in the ketchup, hot sauce, lemon juice, and minced garlic.
• Add the rosemary, salt, and black pepper.
• Serve on anything you like. Recommend: Pork chops, chicken, or meatballs.

SEARED PORK CHOPS WITH GRAPE SAUCE

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.

STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE

Steps:

• Mix all the ingredients for the filling.
• Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
• Cut the stems off the grape leaves.
• Place a leaf on the counter, bottom side up, stem end toward you.
• Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
• Do not wrap too tightly as the rice will expand as it cooks.
• Place the rolled leaves on top of the single layer in the bottom of the pot.
• Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
• Place a medium plate over the top of the leaves as a weight.
• Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
• Cover and bring to a light simmer. Cook 1 hour.
• Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
• Serve warm with Egg-Lemon Sauce on top.
• Egg Lemon Sauce.
• Heat chicken stock in a saucepan.
• In a separate pan, melt butter and mix in flour.
• Add butter/flour mixture to stock to thicken.
• Whip eggs, lemon juice and water together in a bowl until frothy.
• Add egg mixture to thickened stock, stirring constantly.
• Warm the mixture, but do not boil, continuing to stir until thick.
• Add salt and pepper to taste.

JELLIED CRANBERRY-GRAPE SAUCE

Steps:

• Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
• Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.

CORNISH GAME HENS WITH GRAPE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Rinse the hens& pat dry inside& outside with paper towel.
• Place hens on a rack in a roasting pan.
• Season hens equally with salt, pepper, garlic, tarragon, rosemary, sage, thyme& paprika.
• Roast in oven until golden brown, or until juice runs clear& not red when hens are punctured between the thigh& breast.
• While the birds are in the oven, using a double boiler, melt the butter& stir in the flour.
• Once blended, add the chicken stock or broth& allow the mixture to thicken, stirring occasionally.
• Add the grape jelly, grape juice, sugar& the dissolved cornstarch.
• Continue to cook& stir until thickened again.
• To serve, pour some of the sauce onto the 2 plates.
• Place the hens on top of the sauce& then pour the rest of the sauce over the hens.
• Garnish the plates with a few small clusters of grapes& a few sprigs of herbs if desired.

STUFFED GRAPE LEAVES (DOLMA) WITH EGG-LEMON SAUCE (AVGOLEMONO)

Steps:

• DOLMA DIRECTIONS:.
• Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
• Remove grape leaves from jar and open up onto a large plate.
• Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
• Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
• Make sure you do not put too much filling in each one.
• Grease the bottom of a Corningware dish or Saucepot with a little oil or Pam, and then line the bottom with some of the smaller grape leaves that you did not use as rollups.
• Place into the dish/pot the rolled grape leaves close together and arrange in layers.
• Add chicken stock, lemon juice, wine or sherry, and remaining tablespoons of butter.
• In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate or lid on top of the grape leaves.
• Then place Corningware glass cover onto the Corningware pot.
• Simmer on low for about 1 hour.
• After the 1 hour, set aside to cool.
• While cooling, make the egg-lemon sauce.
• After the sauce is made and you have drained the stuffed grape leaves by holding the lid in place and pouring the liquid into the sink, place several stuffed grape leaves on a dish and pour some hot egg-lemon sauce on top and serve.
• EGG-LEMON SAUCE DIRECTIONS:.
• Lightly beat 2 egg yolks with 1/4 cup of water.
• In a measuring cup, place 2 or 3 tablespoons lemon juice and add enough water for a total of 3/4 cup of liquid. Add 1/4 teaspoon salt.
• Heat 2 tablespoons peanut oil in a small pot and then add the cornstarch, stirring. Add a little of the lemon juice and water mixture to prevent it from becoming lumpy.
• Next, add a little more of the lemon juice and water mixture until smooth, and then add the rest of the lemon juice and water mixture and continue stirring until smooth.
• Remove from the heat for about 1 minute.
• Gradually add the beaten egg yolk mixture, stirring with a whisk until smooth. (Keep in mind that heating will cause the eggs to set, which you do NOT want to do.).
• NOTE: If you have any stuffed grape leaves leftover, you can heat them in a frying pan the next day and serve with the egg-lemon sauce. Or microwave the stuffed grape leaves with some egg-lemon sauce on top, prior to heating.

SAUTEED CHICKEN BREASTS WITH GRAPE SAUCE

Steps:

• Remove tenders from chicken breasts and save for another use.
• Pound chicken breasts to 1/4 inch thickness.
• Place flour in a dish.
• Sprinkle chicken with salt and pepper; dredge in the flour to coat.
• Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side.
• Transfer to platter; tent with foil.
• Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes.
• Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook.
• Add cream; bring to a simmer.
• Stir in the tarragon and season with salt and pepper.
• Spoon sauce over chicken and serve immediately.

CRANBERRY GRAPE SAUCE

Steps:

• Place all ingredients in a sauce pot. Cook on high heat until mixture starts to boil. Stirring occasionally until cranberries pop. Lower heat to medium and using the back of a large wooden spoon, squeeze the grapes against the side of pot or use a potato masher to pop grapes,leaving some whole. The pectin from the grapes and sugar will thicken the sauce as well as the heat the reducing the mixture.

ROASTED LOIN OF VEAL WITH FOIE GRAS AND CHERRY-RED GRAPE SAUCE

Steps:

• For sauce:
• Boil both broths until reduced to scant 1 cup. Set aside.
• Bring wine and next 3 ingredients to boil in another saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to 11/2 cups, about 30 minutes. Using slotted spoon, transfer grapes to small bowl; add cherries to grapes. Add reduced broth to grape syrup. Boil until reduced to 3/4 cup, about 10 minutes. Do ahead Can be made 2 days ahead. Cover fruits and sauce base separately and refrigerate.
• For veal:
• Brush veal with olive oil. Sprinkle chopped herbs all over. Wrap veal in plastic; chill overnight.
• Position rack just below center of oven; preheat to 425°F. Sprinkle veal with salt and pepper; let stand at room temperature 30 minutes. Heat 2 tablespoons oil in 14-inch ovenproof skillet over medium-high heat. Add veal, fat side down. Sear until brown, about 4 minutes. Turn over; sear until brown, about 4 minutes. Place skillet in oven. Roast veal until thermometer inserted into center registers 135°F to 140°F, about 25 minutes. Transfer to platter. Tent with foil; let stand 10 minutes. Reserve skillet.
• Meanwhile, separate foie gras slices on plate to bring to room temperature.
• Tilt reserved skillet; spoon off fat from juices. Add juices to sauce base. Simmer until thick enough to coat spoon, about 3 minutes. Add grapes and cherries; heat 1 minute.
• Cut veal into 1-inch-thick slices; arrange on plates. Top with foie gras, if using, and sauce. Garnish plates with rosemary and thyme sprigs. Serve, passing remaining sauce separately.

GRILLED EGGPLANT, GRAPE TOMATO, AND FETA SALAD WITH AMAZING BASIL, PARSLEY, AND CAPER SAUCE

Steps:

• Preheat the grill to medium-high. (You can only hold your hand there for a few seconds at that heat.) Wash the eggplants if needed and cut off both ends. Cut the eggplants lengthwise, brush both sides with olive oil, and season the cut side with salt and pepper Lay eggplants on the grill cut side down, and cook until you see nice grill marks (about 5-7 minutes.) Turn eggplants and cook about 5 minutes more on the other side, or until eggplant is softened and nicely browned. Remove eggplant to a cutting board to cool. Make the amazing sauce while the eggplants cool. If needed, wash and spin dry the basil and parsley leaves. Slice the garlic cloves, then use a food processor fitted with a steel blade to chop the basil, parsley, and garlic. Add the Dijon, capers, and lemon juice and process until ingredients are well blended; then add the olive oil and process about 30 seconds more. Cut grape tomatoes in half. When eggplant is cool enough to handle, cut it into slices about 1 inch thick. Gently combine the eggplant and tomato halves in a bowl and stir in enough sauce to coat the ingredients (about 1/4 cup). Stir in the crumbled Feta and serve salad warm or at room temperature. Even though tomatoes are best when they haven't been refrigerated, this was not bad after it had been the fridge overnight. It didn't last much longer than that though.

ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO

Steps:

• For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
• Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
• Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
• Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
• To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
• Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
• To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.

BEEF INVOLTINI WITH GRAPE TOMATO SAUCE

Steps:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add anchovies and stir until they begin to dissolve. Add sliced garlic and cook until fragrant, about 30 seconds. Add grape tomatoes and crushed tomatoes, and season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally, until thickened, about 15 minutes. Remove from heat.
• Meanwhile, mix sage, rosemary and minced garlic in a small bowl. Lay a slice of beef on a work surface. Sprinkle a little herb mixture on top, and season with salt and pepper. Starting with a short end, roll up, tucking in sides; transfer to a large plate. Repeat with remaining meat.
• In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season meat rolls with salt and pepper. Working in batches, brown them all over, about 30 seconds per side; transfer to tomato sauce.
• Stir parsley into sauce and cook over medium heat until involtini are heated through, 2 to 3 minutes. Spoon involtini and sauce into a shallow bowl or plates, and serve with fettuccine.

SPAGHETTI WITH GRAPE TOMATO-HERB SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
• Stir the tomatoes, herbs, oil, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Stir in the pasta and 3/4 cup reserved pasta cooking water, adjust seasoning with salt and pepper and serve.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

GRESSINGHAM DUCK WITH GRAPE SAUCE

Steps:

• About one hour before cooking score the skin of the duck and season, set aside.
• Preheat the oven to 180c.
• Make the sauce.
• Finely chop the shallots. In a medium pan heat the oil and add the shallots, cook until softened. Add the grapes and cook until the fruits start to burst. Add the wine and the port and reduce by half then add the stock. Bring back to the boil and then strain through a fine sieve, reserve half the grapes and push the remainder through the sieve. Return the sauce to the pan and reduce until a syrupy consistency. Finish the sauce with the butter. Return the grapes to the sauce and keep warm.
• Cook the duck breast.
• Place the duck breast skin side down in a cold pan and heat until the fat renders and the skin starts to brown. Turn the duck breast over and place in the oven a cook for 8-9 minutes. Remove from the oven and rest for 5-7 minutes. Slice and serve with vegetables of your choice and the sauce on the side.

PORK CHOPS IN GRAPE-MUSTARD SAUCE

Steps:

• Heat butter in skillet over medium-high heat.
• Cook pork chops for 8-10 minutes, turning occasionally, until evenly browned.
• Remove and keep warm.
• Add remaining ingredients to skillet.
• Cook over high heat, stirring constantly, until sauce thickens slightly.
• Spoon sauce over pork ribs.

NIF'S CHICKEN CUTLETS WITH GRAPE SAUCE

Steps:

• Place flour in a shallow bowl or plate. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
• Add remaining 1 teaspoon oil to the pan and heat over medium heat. Stir in shallots and cook until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring frequently, until just warm, only 1 to 2 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine or apple juice and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
• Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.

TURKEY WITH CRANBERRY-GRAPE SAUCE

Steps:

• In a small saucepan, combine the first five ingredients until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover and refrigerate., Flatten turkey to 3/4-in. thickness. Combine oil, pepper and salt; rub over both sides of turkey. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill turkey, covered, over direct medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until no longer pink. , Just before serving, stir grapes into sauce. Serve turkey with cranberry-grape sauce.

STUFFED GRAPE LEAVES AND GRECIAN LEMON SAUCE

Steps:

• 1. Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
• 2. For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
• 3. When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
• 4. To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
• 5. Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
• 6. In a side dish, combine white wine and dry herbs. Set aside.
• 7. Preheat over to 325.
• 8. To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
• 9. Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
• 10. Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
• 11. Place in over for 20 minutes. Then serve.
• 12. I like to serve this with my other two recipes. https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html https://www.justapinch.com/recipes/side/vegetable/baked-tandoori-lentils.html

ROASTED CRANBERRY-GRAPE SAUCE

Steps:

• The sauce can be refrigerated for up to 3 days
• Preheat the oven to 425°. On a parchment paper-lined baking sheet, toss the grapes with the cranberries, sugar, thyme, lemon zest, lemon juice and salt. Roast, stirring halfway through, until the cranberries and grapes just start to burst, 20 minutes. Let cool before serving.