Pickled red flame grapes

1 servings

Ingredients

Quantity Ingredient
3 cups Sugar
2 cups Champagne vinegar
8 Sticks cinnamon; 2 1/2-3-inch each
8 cups Red flame grapes; washed & stemmed
8 Canning jars; very clean 1/2-pint

Directions

In a saucepan bring sugar, vinegar and cinnamon to a boil, stirring well.

Simmer the mixture 5 minutes. Take the mixture off the heat and allow it to cool slightly. Place the grapes in the jars. Place one cinnamon stick in each of the jars. Pour the syrup over the grapes in the jars. Close the lid and let stand over night. Store the grapes in the refrigerator for up to 3 weeks.

Variation: Use seedless green grapes in place of the red flame variety.

Wrap jars in brown paper bags or with a cloth to minimize discoloration.

Makes 8½ pint jars.

GMT RECIPES

Executive Chef Danielle Custer, Laurel's at Sheraton Park Central Hotel Aired November 11, 1998

Executive Chef Danielle Custer, taught us how to spruce up our holiday meals with a unique roasted beet and asparagus salad. She also showed us how to prepare pickled red flame grapes that can be used in a salad or given as great gifts!

GMT RECIPES

MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Executive Chef Danielle Custer Laurel's at Sheraton Park Ce Converted by MM_Buster v2.0l.

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