Place a medium saucepan over medium heat. Add olive oil, shallots, and garlic, and sweat vegetables until they are soft and very fragrant, about 3 minutes.

Add grapes, vinegar, honey, drippings, salt, pepper, and chili flakes, if using. Reduce the heat and cook the mixture until the grapes burst open and begin to thicken the glaze.

Remove from the heat and pass the glaze through a mesh strainer.

Adjust seasoning to taste with salt and pepper. To glaze a turkey or chicken, brush bird with glaze 15 minutes before it is finished roasting and serve with additional glaze on the side.

Yield: 3 scant cups