Rinse & dry grapes, and carefully remove all stems.
In a large saucepan, combine the white and brown sugar, vinegar, coriander seeds, cinnamon, cloves and salt, mix well and bring to a boil over moderateley high heat. Remove from heat, add the ginger, jalapeno peppers and grapes, mix thoroughly and allow to stand for 1 hour.
These grapes will keep covered and refrigerated almost indefinitely.
Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.
o cool.
Wash the grapes, take them off their stalks
Halve and seed grapes.
Place grape halves in a bowl and sprinkle with sugar and cinnamon.
Let stand at room temperature for about 1 hour, toss often.
Sprinkle with vinegar, toss and refrigerate, covered, until ready to serve.
Divide grapes among 6 individual bowls or goblets.
Pour about 1/2 cup wine into each bowl and serve.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
For the pickled beans, place beans in medium
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
sing kitchen scissors, cut the grapes into small bunches of 3
First, wash your grapes and shake them gently to get some of the water off.
Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are).
Roll around the plastic bag, coating all the grapes with the sugar or Splenda.
Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
he pasta, chicken, carrots and grapes. Add the dressing and toss
Break the bunch of grapes apart into little clusters.
Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
Add in the grapes and lemon peel, and gently toss to coat.
Cover and refrigerate at least 3 hours or up to 24 hours.
Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.
PICKLED RED ONION AND TOMATO SALSA:.<
nd cornmeal. Add apples, pear, grapes and raisins.
COAT a
arge roasting pan; add the grapes; toss to coat.
With
he stove.
Add the grapes and toss them to coat
Doris is an old dear friend from Missouri.
She gave me this recipe so many years ago I don't remember when.
I'm sure it isn't exactly like it was then, but I served it to my Sicilian neighbors and they told me it was the best they had ever had.
Here again, the homemade noodles are better.
lavors to blend.
Green grapes may be substituted, but the
Wash and dry the grapes.
Dip each into the caramel with a twist and then into the nuts.
I serve them on a toothpick.
Enjoy!
br>For the Galliano vanilla grapes, place honey in a small