Thanksgiving is approaching and I am very excited to have people over for dinner this year. Some of my favorite celebration dishes I’ve developed over the past year will make their debut for all to enjoy.
One of those anticipated developments is my grape-cranberry wine compote over warm brie. This sweet and tangy appetizer will be the opening number to this year’s Thanksgiving feast.
Ditch the canned cranberry sauce and prepare this easy compote with a nice helping of Grapes from California. The grapes give the compote natural sweetness and a thick chunky consistency perfect for a cracker topping or as a side dish to complement your Thanksgiving turkey dinner.
If you have dinner guests with certain food allergies or are on special diets, Grapes from California are gluten free and can also make gluten free foods more interesting. Grains such as quinoa brown rice or amaranth can be ten times more interesting when grapes are tossed in. Grapes add juiciness to grain salads, color to bland salads and a touch of sweetness.
Grapes are also a low glycemic food and can easily be part of a diabetic diet. A half-cup grapes is considered one serving in a diabetic diet plan – about 10 grapes depending on size.
Another reason I love Grapes from California is they are naturally fat and cholesterol free. They contain very little sodium so they fit in perfectly in a healthy and active lifestyle. Grapes also reduce oxidative stress, promote relaxation of blood vessels to support healthy blood flow and pressure.
Take a break, relax and enjoy the holidays no matter your specific dietary need with Grapes from California.
- 1 1/4 cups red California Grapes
- 1/2 cup fresh cranberries
- 1/3 cup packed brown sugar
- 1/4 cup port red wine (or water)
- 1/4 cup water
- 10 ounce Brie wheel
- thyme leaves for garnish
- 2 tablespoons pinenuts
- In a medium saucepan over medium heat, combine 1 cup grapes, cranberries, sugar, wine and water. Bring to a simmer.
- Cook, stirring occasional, until grapes and cranberries are tender and a syrup forms; approximately 15 minutes. Stir in remaining grapes. Remove from heat.
- Preheat oven 350° F.
- Place brie on a parchment paper lined baking sheet. Spread compote over brie. Bake for 10-12 minutes or until cheese begins to soften.
- Garnish with thyme leaves. Serve immediately with pine nuts, crostni and crackers.
Need other Grapes from California Thanksgiving menu ideas to serve to your guests?
Try my Grapes with Cinnamon Wine Sauce and Sesame Sugar Crisps or Grape Cabbage Sunflower Seed Salad.
This is a sponsored post by Grapes from California. All opinions are 100% my own. Thank you for supporting the brands that make this blog possible.