Port-Roasted Chestnuts With Grapes

• 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

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.

lowsalt chicken broth, ruby port, butter, orange, sugar, chestnuts, red grapes, kosher salt, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/port-roasted-chestnuts-with-grapes-240413 (may not work)