| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Good, Morning, Texas |
1 |
servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 2 |
c |
Champagne vinegar |
| 8 |
|
Sticks cinnamon; 2 1/2-3-inch each |
| 8 |
c |
Red flame grapes; washed & stemmed |
| 8 |
|
Canning jars; very clean 1/2-pint |
INSTRUCTIONS
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 8 1/2 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
http://www.wfaa.com/gmt/index.html
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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