Spiced And Spiked Concord Grape Punch Recipes
SPICED (AND SPIKED) CONCORD GRAPE PUNCH
A bone-chilling celebration calls for cocktails of an equally eerie sort, such as this deep-purple punch. Cardamom pods, fresh grated nutmeg, and cinnamon sticks infuse concord grape juice with plenty of warm, spiced flavors. Mix it with vodka for a festive, adult beverage.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- Combine grape juice and spices in a large pot. Bring just to a simmer, then remove from heat and let stand, covered, 20 minutes. Strain through a fine sieve (discard solids), and chill. To serve, combine with simple syrup and vodka, if using. Serve over ice in a tall glass, and garnish with grapes.
SPICED GRAPES
This is a nice accompaniment to cheese and crackers. Serve with toothpicks.
Provided by MJodyH
Categories Appetizers and Snacks Fruit
Time P1DT15m
Yield 12
Number Of Ingredients 4
Steps:
- Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
- Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 14.7 g
SIMPLE SYRUP FOR SPICED (AND SPIKED) CONCORD GRAPE PUNCH
Use this recipe when making our Spiced (and Spiked) Concord Grape Punch.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 2
Steps:
- Bring 1 cup each sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Boil 1 minute. Remove from heat and let cool completely. Syrup can be refrigerated up to 1 week in an airtight container.
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- Transfer the grape insides to a heavy-bottomed, lidded 5-quart pot. Cover the pot, bring to a simmer over medium heat, and simmer 10 minutes. Turn heat off and cool to room temperature (this will take up to a couple hours). Transfer the grape insides to a cheesecloth-lined sieve fitted over a bowl to catch the liquid; gently wring the cheesecloth to extract as much liquid as possible.
- Transfer the grape liquid back to the pot along with the grape skins, sugar, lemon juice, balsamic vinegar, cinnamon, cloves, salt, and black pepper. Bring to a boil over high heat (uncovered), then turn heat down and simmer (uncovered) until jam is done (using one of the three tests), about 30 to 35 minutes, stirring frequently.
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