Macerated Grapes Recipes

GREEN AND BLACK MACERATED GRAPES

Steps:

• Wash all of the green grapes after detaching them from stems. Place in a bowl, that will accommodate the remaining ingredients.
• Detach the black grapes from the stems and wash those as well. Place on a surface. Cut each in half. Using a paper clip, that has been bent straight, pull out the seeds from each half, using the smallest eye, place each cleaned half in the grape bowl, making sure there are no seeds still attatched.
• Add the grated lemon zest, sugar and strain over the orange juice.
• Stir well and cover, chilling two or three hours before consumption.

MACERATED GRAPES

Steps:

• Prick each grape with a toothpick and place them in a bowl.
• Pour Grappa and Frangelico over top and allow to marinate for a minimum of 3 hours.

MACERATED GRAPES IN CLOVE AND CINNAMON SYRUP

Steps:

• Keeping grapes on stems, poke each grape several times with a wooden pick and put in a large heatproof bowl. In a saucepan stir together remaining ingredients and bring to a boil. Pour hot syrup over grapes. Macerate grapes at room temperature, gently turning occasionally, 1 hour. Chill grapes, covered, at least 2 hours and up to 2 days.

MACERATED FRUIT

Steps:

• Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
• Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
• After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
• Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
• The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
• Serving suggestions for the macerated liquid:
• Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
• Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
• Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.

MACERATED FRUIT

Steps:

• Stir together fruit and alcohol in a jar. Cover, and let stand for at least 2 hours.

WINE MARINATED GRAPES

Steps:

• Break the bunch of grapes apart into little clusters.
• Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
• Add in the grapes and lemon peel, and gently toss to coat.
• Cover and refrigerate at least 3 hours or up to 24 hours.
• Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
• Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.