Sweet-hot holiday grapes
16 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1¾ | cup | Red Flame seedless grapes |
1¾ | cup | Green seedless grapes |
1 | cup | Sugar |
⅔ | cup | Cider vinegar |
1 | cup | Water |
4 | larges | Jalapenos; seeded and quartered |
Directions
Last night I had a class with food scientist/writer Shirley Corriher.
Thought ya'll might be interested in one of the appetizers... it wasn't very hot, so I would increase the peppers. Quite a surprise on the ol' holiday buffet, or ringing the bird! Remove from their stems 1¾ Cups each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 ½ pounds of grapes.)
Simmer in medium saucepan over low heat for 10 minutes: 1 Cup sugar, ⅔ Cup cider vinegar, 1 Cup water and 4 large jalapenos that have been seeded and quartered.
Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature. Keeps refrigerated 5-6 days.
I noticed that the green grapes are slightly discolored at the end b/c of the vinegar, but it's not bad. Might arrange so you don't see it, or just use red ones...
Vicki Braun <braun@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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