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1 1/2 cups seedless red or green grapes
1/4 cup white wine
1 tbsp cornstarch
1/3 cup granulated sugar
1 tbsp finely chopped candied ginger
1 green onion, thinly sliced
Slice grapes in half. In a small saucepan, stir wine with cornstarch until dissolved. Add sugar, candied ginger and grapes. Stir over high until it comes to a boil, then reduce heat to medium-low. Simmer, uncovered, stirring often until liquid thickens, 4 to 6 min. Remove from heat and stir in green onion. Spoon over a wheel of Camembert or brie. Compote will keep well, covered and refrigerated, overnight.
Calories 27, Protein 0.1g, Carbohydrates 6.5g, Fat 0.1g, Fibre 0.2g, Sodium 1mg.
Turn the grape from a platter garnish into something more, a saucy compote with a spicy kick.