Grape Chutney

• 1 medium red onion, finely chopped (3/4 cup)
• 1 tablespoon vegetable oil
• 1/4 cup Tawny Port
• 1/4 cup veal demiglace or stock
• 1/2 cup quartered seedless green grapes
• 1/2 cup quartered seedless red grapes
• 1/2 tablespoon finely grated peeled fresh ginger
• 1/2 tablespoon mustard seeds
• 1/2 tablespoon balsamic vinegar, or to taste
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

1. Cook onion in oil in a large heavy saucepan over moderate heat, stirring, until softened, about 4 minutes.
2. Add Port and demiglace and simmer briskly until liquid is reduced to about 1 tablespoon, about 15 minutes.
3. Stir in remaining ingredients and cool.
4. Season chutney with salt and pepper.

red onion, vegetable oil, tawny port, veal demiglace, green grapes, red grapes, fresh ginger, mustard seeds, balsamic vinegar, kosher salt, black pepper

Taken from www.epicurious.com/recipes/food/views/grape-chutney-105633 (may not work)