GRAPES OF HALF RECIPES

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CREAMY GRAPE SALAD RECIPE: HOW TO MAKE IT



Creamy Grape Salad Recipe: How to Make It image

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 24 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1 cup sour cream
1/3 cup sugar
2 teaspoons vanilla extract
2 pounds seedless red grapes
2 pounds seedless green grapes
3 tablespoons brown sugar
3 tablespoons chopped pecans

Steps:

  • In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Nutrition Facts : Calories 131 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CANNING GRAPES - PRACTICAL SELF RELIANCE



Canning Grapes - Practical Self Reliance image

Canning grapes is an easy way to preserve grapes past their short harvest season.

Provided by Ashley Adamant

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 3

Grapes
Water or Grape Juice
Sugar *Optional, see note

Steps:

  • Prepare a water bath canner and canning jars before beginning.
  • Prepare a canning liquid of your choice. I'd suggest extra light syrup (measurements in notes below), but grape juice is also a good option. Plain water is fine too. Bring the liquid to a boil and keep it hot.
  • Wash and stem grapes. Bring a sauce pan full of water to a boil on the stove and blanch grapes for 30 to 60 seconds. Remove with a slotted spoon and load into canning jars leaving 1-inch headspace.
  • Pour boiling canning liquid over the grapes, maintaining 1-inch headspace.
  • Process in a water bath canner for 10 minutes (for altitudes below 1,000 feet) for half-pint, pint, and quart jar sizes. Higher altitudes and raw packs require different processing times, see notes.
  • Remove from the canner and allow the jars to cool completely before checking seals. Store unsealed jars in the refrigerator for immediate use. Sealed jars will maintain quality on the pantry shelf for 12-18 months. Refrigerate after opening.

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