- 3/4 cup low-salt chicken broth
- 1/4 cup ruby Port
- 2 tablespoons (1/4 stick) butter, diced
- 2 3×3/4-inch strips orange peel (orange part only)
- 1 teaspoon sugar
- 2 7- to 8-ounce jars whole roasted chestnuts
- 2 1/2 cups seedless red grapes (about 14 ounces)
- Coarse kosher salt
- 3 tablespoons chopped fresh Italian parsley
- Combine chicken broth, ruby Port, diced butter, orange peel strips, and sugar in large wide skillet. Bring to boil over medium-high heat, stirring occasionally. Boil mixture until reduced and thickened enough to coat spoon, about 8 minutes. Add whole roasted chestnuts and seedless red grapes to skillet; sprinkle with coarse kosher salt. Reduce heat to medium and simmer until Port sauce is reduced to glaze and sauce coats chestnuts and grapes thickly, about 4 minutes. Season to taste with coarse kosher salt and pepper. Transfer chestnuts and grapes to bowl, sprinkle with chopped parsley, and serve.