Ginger Grape Chutney

• 4 cups halved grapes (about 1 lb.)
• 1 cup diced red onion (1 small)
• 1/4 cup finely chopped candied ginger
• 2 Tbs. white balsamic vinegar
• 1 Tbs. olive oil

1. Preheat oven to 375F.
2. Line large baking sheet with parchment paper, and spray with cooking spray.
3. Combine all ingredients in medium bowl, and season with salt and pepper, if desired.
4. Spread mixture in single layer on prepared baking sheet.
5. Roast 30 minutes, stirring halfway through, or until grapes start to caramelize and juices begin to evaporate.
6. Cool 10 minutes, then transfer to bowl.
7. Puree 1/2 cup grape mixture in blender, and stir puree into remaining chutney.
8. Season with salt and pepper, if desired.

halved grapes, red onion, candied ginger, white balsamic vinegar, olive oil

Taken from www.vegetariantimes.com/recipe/ginger-grape-chutney/ (may not work)