Spiced Grapes Recipe
Ingredients
| Tokay, Emperor, or Thompson seedless green grapes | ||
| Whole Cloves | 5 | |
| 5 whole allspice | ||
| Cinnamon stick | 2 Inch | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| White vinegar | 1 Cup (16 tbs) | |
Directions
Select firm, not overripe, grapes.
Leave the grapes on stems; snip into small clusters; wash and drain.
Tightly pack grapes and spices into a clean pint jar, being careful not to bruise the fruit.
Combine sugar and vinegar; heat, stirring till sugar dissolves.
Boil 5 minutes.
Pour hot syrup over grapes; cover tightly.
Refrigerate one or two days.
Drain before serving.
Leave the grapes on stems; snip into small clusters; wash and drain.
Tightly pack grapes and spices into a clean pint jar, being careful not to bruise the fruit.
Combine sugar and vinegar; heat, stirring till sugar dissolves.
Boil 5 minutes.
Pour hot syrup over grapes; cover tightly.
Refrigerate one or two days.
Drain before serving.
Chef
