Name: Pickled Zante Grapes
Ingredients: Stephen Ceideburg; 2 lb Zante grapes *; 8 c Champagne vinegar; 4 c Sugar; 5 Or 6 whole allspice berries

Was He scourged? It was that “through His stripes we might be healed.” Was He condemned, though innocent? It was that we might be acquitted though guilty. Did He wear a crown of thorns? It was that we might wear the crown of glory. Was He stripped of His clothing? It was that we might be clothed in everlasting righteousness. Was He mocked and reviled? It was that we might be honored and blessed. Was He reckoned a malefactor, and numbered among transgressors? It was that we might be reckoned innocent, and justified from all sin. Was He declared unable to save Himself? It was that He might be able to save others to the uttermost. Did He die at last, and that the most painful and disgraceful of deaths? It was that we might live for evermore, and be exalted to the highest glory.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Servings

INGREDIENTS

		Stephen Ceideburg
2	lb	Zante grapes *
8	c	Champagne vinegar
4	c	Sugar
5		Or 6 whole allspice berries

INSTRUCTIONS

* (also called Zante currants and Champagne grapes)
This simple recipe comes from Judy Rodgers of the Zuni Cafe in San
Francisco. She emphasizes using only the most impeccable fruits and
choosing the perfect jar to put them in.
Wash grapes. Remove any damaged or blemished ones. Put in a jar just large
en enough to hold them. Combine remaining ingredi- ents in a saucepan and
bring to a boil. Reduce heat and simmer 2 or 3 minutes. Let cool
completely. Pour over the grapes, cover and refrigerate 1 week before
using. Will keep months in the refrigerator.
Makes about 2 quarts.
PER OUNCE: 50 calories, 0 g protein, 13 g carbohydrate draft, 0 g fat, 0 mg
cholesterol, 2 mg sodium, 2 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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