Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Cynthia DePersio
Recipe by Cooking Light June 2002

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Recipe Summary

Yield:
6 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

124 calories; calories from fat 3%; fat 0.4g; saturated fat 0.1g; mono fat 0g; poly fat 0.1g; protein 0.5g; carbohydrates 20.8g; fiber 0.7g; cholesterol 0mg; iron 0.3mg; sodium 5mg; calcium 11mg.
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