Preparation:
In a saucepan bring sugar, vinegar and cinnamon to a boil, stirring well. Simmer the mixture 5 minutes. Take the mixture off the heat and allow it to cool slightly. Place the grapes in the jars. Place one cinnamon stick in each of the jars. Pour the syrup over the grapes in the jars. Close the lid and let stand over night. Store the grapes in the refrigerator for up to 3 weeks.
Variation: Use seedless green grapes in place of the red flame variety. Wrap jars in brown paper bags or with a cloth to minimize discoloration.
Makes 8 1/2 pint jars.
GMT RECIPES
Executive Chef Danielle Custer, Laurel's at Sheraton Park Central Hotel Aired November 11, 1998
Executive Chef Danielle Custer, taught us how to spruce up our holiday meals with a unique roasted beet and asparagus salad. She also showed us how to prepare pickled red flame grapes that can be used in a salad or given as great gift |
