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.
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
How to Make It
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.