Spiced Grapes

Title:
Spiced Grapes

Yield:
12 Servings

Categories:
Grapes,
Side
Dishes,
Meatless




Ingredients:





     1 c  Cider vinegar


     1 c  Brown sugar; packed


     1 c  Sugar


     1    Cinnamon stick


     1 ts Whole allspice


     6    Whole cloves


     1    Bay leaf


     6 c  California grapes






 Combine vinegar, sugars, cinnamon, allspice, cloves and bay leaf in a


 6-quart pan; bring to boil. Simmer 5 minutes. Pierce skin of grapes with


 toothpick; place in a large bowl. Pour vinegar mixture over grapes and


 marinate 1 week; stir every 2 days to flavor grapes evenly. Refrigerate up


 to 1 week.


 


 Tip: For longer storage, seal and process. Ladle hot grape mixture into


 clean hot canning jars to within 1/8-inch of tops. Seal according to jar


 manufacturer's directions. Place jars on rack in canner. Process 10 minutes


 in boiling water bath with boiling water two inches above jar tops. Remove


 jars from canner. Place on thick cloth or wire racks; cool away from


 drafts. After 12 hours, test lids for proper seal; remove rings from sealed


 jars.


 


 Recipe by: The California Table Grape Commission


 


 Posted to MC-Recipe Digest by KitPATh 
on Mar 07,


 1998