Chestnuts with Grapes

Ingredients

• 1.3 lb honey peeled
• 3 cups fat-skimmed chicken broth 
• 3 cups grapes green seedless
• 0.3 pound sausage italian
• 1 teaspoons olive oil 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth.
2. Remove sausage from casing and crumble into pan.
3. Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes.
4. Drain broth into a glass measure and add enough more broth to make 2 cups.
5. Whirl chestnut mixture in a food processor until smoothly pured, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate pureing, then more for the desired consistency. Chestnuts continue to thicken as they stand.
6. Return pure to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.
7. In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.
8. Scrape chestnut pure into a deep bowl and pour grapes on top.