We had some particularly juicy wild grapes this year so we still had lots of juice left over after making jelly.  So we came up with this wild grape sauce to use up some of the juice.  We served it over balsamic roasted pork tenderloins.

• 1 cup wild grape juice
• 2 sprigs fresh thyme
• 1/4 cup purple onion, chopped
• 1 tsp finely chopped fresh peeled ginger
• zest of 1 large orange
• 2 tsp sugar
• salt and pepper

• In a small saucepan mix together grape juice, thyme, onion, ginger, orange zest and sugar.
• Cook on medium heat til boiling.
• Reduce heat and simmer til reduced by half.
• Strain and season with salt and pepper.