1/4 cup chopped fresh chives or green onions (2 tablespoons dried chives)
2 tablespoons balsamic vinegar
2 teaspoons coconut aminos, or soy sauce (gluten-free, if necessary)
Instructions
Remove grapes from stems and place in a blender. Process until smooth.
Place oil in a medium saucepan over medium heat. Add garlic and heat just until fragrant, about 30 seconds. Add rosemary and chives and heat until fragrant, several seconds more.
Stir in grapes, vinegar, and coconut aminos or soy sauce. Bring to a boil, then reduce heat to a simmer. Simmer 30 minutes or until slightly thick.
Cool slightly and puree in blender or using an immersion blender.
Drizzle over beef, fish, or poultry. Can be used as a barbecue sauce. Can be frozen.