| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Grapes, Sides, Meatless |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Cider vinegar |
| 1 |
c |
Brown sugar; packed |
| 1 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
| 1 |
ts |
Whole allspice |
| 6 |
|
Whole cloves |
| 1 |
|
Bay leaf |
| 6 |
c |
California grapes |
INSTRUCTIONS
Combine vinegar, sugars, cinnamon, allspice, cloves and bay leaf in a
6-quart pan; bring to boil. Simmer 5 minutes. Pierce skin of grapes with
toothpick; place in a large bowl. Pour vinegar mixture over grapes and
marinate 1 week; stir every 2 days to flavor grapes evenly. Refrigerate up
to 1 week.
Tip: For longer storage, seal and process. Ladle hot grape mixture into
clean hot canning jars to within 1/8-inch of tops. Seal according to jar
manufacturer's directions. Place jars on rack in canner. Process 10 minutes
in boiling water bath with boiling water two inches above jar tops. Remove
jars from canner. Place on thick cloth or wire racks; cool away from
drafts. After 12 hours, test lids for proper seal; remove rings from sealed
jars.
Recipe by: The California Table Grape Commission
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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