3/4 lb (340 g) seedless red grapes, halved

1/4 cup (30 g) dried currants

2 tbsp diced candied ginger

2 tbsp (30 ml) balsamic vinegar

1 small shallot, chopped

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

2 tsp cornstarch

2 tbsp (30 ml) water

Salt and pepper

In a saucepan, combine the grapes, currants, ginger, vinegar, shallot and spices. Cook over medium-high heat, stirring until the grapes wilt and release their juice.

In a small bowl, dissolve the cornstarch in the water. Add to the grapes and continue cooking over medium-low heat for 20 minutes, stirring occasionally, or until the mixture thickens. Season with salt and pepper. Let cool completely. The chutney will keep for 1 week in an airtight container in the refrigerator.

Delicious served with cheese and charcuteries.

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