Spicedgrapes Recipes

SPICED GRAPES

Steps:

• Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
• Pierce each grape two to three times with a sharp skewer or toothpick.
• Place grapes in a small bowl and cover with the syrup mixture.
• Refrigerate for 24 to 36 hours.
• Serve with cheese or nuts.

SPICED GRAPES

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.

SPICED GRAPES

Steps:

• Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls.
• Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg.

SWEET & SPICY PICKLED RED SEEDLESS GRAPES

Steps:

• Pack grapes into four hot 1-pint jars to within 1-1/2 in. of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars., In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes., Carefully ladle hot liquid over grape mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.