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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Tasse | sugar |
| 2 Tasse | Champagne vinegar |
| 8 | Sticks cinnamon; 2 1/2-3-inch each |
| 8 Tasse | Red flame grapes; washed & stemmed |
| 8 | Canning jars; very clean 1/2-pint |
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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.
Wrap jars in brown paper bags or with a cloth to minimize discoloration.
Gmt Recipes
Executive Chef Danielle Custer, Laurel's at Sheraton Park Central Hotel
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 gifts!
Gmt Recipes
Mc formatted using Nts & Mc Buster on 01/21/99
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