SEEDLESS GRAPES RECIPES
PICKLED SEEDLESS GRAPES RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 15 minutes
Yield 3 half-pints
Number Of Ingredients 5
Steps:
- Wash grapes and divide them among three very clean half-pint canning jars.
- Bring sugar, vinegar, cinnamon and onion to a boil, stirring well to distribute the sugar; simmer mixture for five minutes. Pour the syrup over the grapes, putting one cinnamon stick in each jar. Stir and let stand overnight. Next day the grapes will be ready to serve. Refrigerate.
- Plan to use this pickle soon or at least before the year is out. Serve the relish with meat, fish, poultry or game.
Nutrition Facts : @context http//schema.org, Calories 513, UnsaturatedFatContent 0 grams, CarbohydrateContent 130 grams, FatContent 0 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 6 milligrams, SugarContent 123 grams
ROASTED GRAPES RECIPE | FOOD NETWORK
Provided by Food Network
Total Time 35 minutes
Cook Time 5 minutes
Yield 4 cups
Number Of Ingredients 2
Steps:
- Preheat the oven to 450 degrees F.
- Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
- Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.
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