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.
efore seeds harden and grapes are developed. A little larger
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
arge roasting pan; add the grapes; toss to coat.
With
he stove.
Add the grapes and toss them to coat
br>For the Galliano vanilla grapes, place honey in a small
eanwhile for the honeyed grapes, place honey, grapes and 1/2 cup
to reduce slightly. Stir in grapes, stock and thyme. Bring to
br>While pudding bakes, toss grapes with remaining butter, remaining 2
Sprinkle washed and dried grapes with confectioner's sugar. Please please please make sure the grapes are dry!
Freeze in a single layer.
Grapes may later be transferred to a freezer bowl with a lid.
Serve with a fun, fruity wine.
ith wax paper. Gently fold grapes into cheese mixture. Remove 1
ristle remain.
Cut the grapes in half.
Quickly fry
Drain the ricotta overnight.
Cut into 1\" slices.
Slice the grapes.
Take the leaves from the oregano and thyme.
Toss grapes in 20 ml oil.
Pour 60 ml oil into an oven-proof dish.
Put in sliced ricotta and grapes.
Scatter olives and herbs over the mixture and sprinkle with chili flakes.
Sprinkle remaining oil over the dish and bake in oven at 210 deg C (410 deg F) until golden brown (circa 25 mins).
ut about half of the grapes lengthwise in half. Season the
small saucepan, heat the grapes, sugar and 2 tbsp water
Scrape carrots and cut into 1-inch slices.
Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
When mixture bubbles, add carrots and grapes.
Do not over cook.
Note: The grapes need to be seedless and they can be either red or green.