Caramelized Shallot, Grape, and Whiskey Conserve

This jammy, sweet, and savory mix is your ticket to cocktail hour success. Spread it lavishly on top of crackers, or ricotta-schmeared crostini, and forget about dinner entirely. Plus, you can make a big batch and keep it in the fridge for up to a week!

1 tablespoon olive oil 

3 shallots, finely minced or sliced

¼ cup whiskey

¼ cup rice vinegar

¼ cup dry red wine

3 cups red or purple grapes, cut in half

1 cinnamon stick

1 bay leaf

Heat the olive oil over medium heat. Add the shallots and stir occasionally for 5-10 minutes until very soft and fragrant.

Add the grapes and turn the heat up to get everything hot. Pour in the bourbon, vinegar, and wine - it should sizzle a little bit to get the browned bits off the bottom of the pan. Add the cinnamon stick and bay leaf. Simmer, stirring occasionally, for about 30 minutes or until the grapes have started breaking down.

Smash the grapes into a jam-like consistency using the back of a wooden spoon. Remove from heat, cool, and serve on cracker with cheese (Manchego cheese and goat cheese are my favorite with this).

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.