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CATEGORY CUISINE TAG YIELD
Grains Appetizer 16 Servings

INGREDIENTS

1 3/4 c Red Flame seedless grapes
1 3/4 c Green seedless grapes
1 c Sugar
2/3 c Cider vinegar
1 c Water
4 lg Jalapenos; seeded and quartered

INSTRUCTIONS

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 1 3/4 Cups each red flame and green seedless
grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of
grapes.)
Simmer in medium saucepan over low heat for 10 minutes:  1 Cup sugar, 2/3
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@use1.eglin.af.mil>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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