Spiced Grapes in Port Dessert Sauce

A combination of star anise, balsamic vinegar, and a touch of black pepper imbues sophisticated flavors. Serve this thin sauce with vanilla ice cream or with pound cake.


6 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 3 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 20.8 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 5 mg
Calcium 11 mg


1 cup ruby port
2 tablespoons sugar
1 (1-inch) strip lemon rind
1 star anise
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
2 1/2 cups seedless red grapes, halved


Combine first 4 ingredients in a saucepan. Bring to a boil; cook 2 minutes or until sugar dissolves. Reduce heat; simmer 15 minutes. Remove lemon rind and anise; discard. Add vinegar and pepper to wine mixture; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; stir in grapes. Serve at room temperature or chilled.

Cynthia DePersio,

Cooking Light

June 2002
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