Balsamic Fig Chutney With Roasted Grapes Recipes

Steps:

• Preheat oven to 425°F. Place grapes on rimmed baking sheet. Toss with 1 teaspoon oil. Roast until shiny and plump, about 10 minutes; set aside.
• Using vegetable peeler, remove peel (orange part only) from orange in long strips. Thinly slice strips lengthwise. Juice orange. Measure 1/3 cup (reserve leftover juice for another use). Heat 1 teaspoon oil in large saucepan over medium-high heat. Add garlic; stir 30 seconds. Add 2 cups water and tea bags. Increase heat; bring to boil. Remove tea bags, squeezing to release liquid. Add figs to pan; cover. Reduce heat to medium-low; simmer until figs are soft, about 10 minutes. Uncover pan; boil until liquid is reduced almost to glaze and just covers bottom of pan, about 2 minutes. Remove from heat. Stir in remaining ingredients. Fold in grapes, juice, and peel. Ladle into jars. Cool. Cover; chill. DO AHEAD: Can be made 1 month ahead; gently shake jars occasionally. Chill.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Steps:

• Simmer Figs in water until very soft.
• Puree with hand held wand.
• Keep on low heat, and continue until it reaches a thick consistency.
• Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
• Add sugar and cook another 5 minutes.
• Add to fig mix and puree again.
• Add vinegar.
• Bottle and refrigerate.