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Port-Roasted Chestnuts with Grapes

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Port-Roasted Chestnuts with Grapes

Port-Roasted Chestnuts with Grapes

amanda

Equipment

  • - Portable Chestnut Roaster

  • - Gas Stove

  • - Heat-Resistant Silicone Mitts

  • - 3-Quart Roasting Pan

  • - Digital Food Scale & Timer

  • - Seedless Grapes

  • - Portable Electric Roaster Oven

  • - Air Fryer (13-15 Quart)

Ingredients

  • 3/4 cup low-salt chicken broth

  • 1/4 cup 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 8-ounce jars whole roasted chestnuts

  • 2 1/2 cups seedless red grapes (about 14 ounces)

  • Coarse kosher salt

  • 3 tablespoons chopped fresh Italian parsley

Instructions

1

Instruction 1

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.
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