White and Red Grape Sauce for Poultry and Game

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This is wonderful with chicken, turkey, or duck. For an exciting taste, try it with bison or venison.

Difficulty: Easy

Hands-on: 10 minutesTotal: 30 minutes

Serves: 16


  • 2 Tbsp. unsalted butter
  • 2 Tbsp. chopped shallots
  • 2 Tbsp. cornstarch
  • 1 cup gluten-free chicken broth, warmed
  • ½ cup peeled seedless red grapes
  • ½ cup peeled seedless green grapes
  • ¼ cup dry white wine
  • 1 tsp. minced rosemary leaves
  • 1 tsp. gluten-free Worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper


  • In a medium saucepan over medium heat, melt the butter and sauté the shallots until they are soft, about 5 minutes. Stir in cornstarch and cook for 4 minutes. Whisk in the warm broth and add the grapes, wine, and rosemary. Bring to a boil and cook for 10 minutes, until grapes are softened.
  • Add the Worcestershire sauce, salt, and pepper. Serve hot.