Best Balsamic Fig Chutney With Roasted Grapes Recipes

Balsamic Fig Chutney with Roasted Grapes image

Provided by Andrew Schloss

Yield Makes 1 quart

Number Of Ingredients 13

2 cups stemmed seedless red grapes
2 teaspoons extra-virgin olive oil, divided
1 orange
3 garlic cloves, minced
2 cups water
2 black tea chai tea bags
1 pound dried Calimyrna figs, stemmed, quartered
12 pitted large black olives, quartered
12 pitted large green olives (such as Cerignola), cut into strips (about 1 cup)
2 green onions, thinly sliced
2 tablespoons aged balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

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.

Balsamic Roasted Grapes image

Provided by Olivia

Time 20m

Yield 6

Number Of Ingredients 6

3 cups red or green grapes
olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 14.8 g, Fat 5 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 13.8 g

Fig Balsamic Vinaigrette image

Provided by Sweetiebarbara

Time 1h30m

Yield 3 1/2 cups, 68-70 serving(s)

Number Of Ingredients 6

1 lb fig (fresh)
1 cup water (filtered)
2 ounces shallots (very thinly sliced)
3 tablespoons olive oil
1 teaspoon sugar
1 1/2 cups balsamic vinegar

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.

Nutrition Facts : Calories 16, Fat 0.6, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1