| 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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