Nestled in between the categories of all things pickled and beautiful chutneys you’ll find this fabulous gem. Amber-hued grapes, gently simmered with a bundle of spices including cinnamon, cloves, and star anise along with a touch of lemon and bright tang from white wine vinegar.
This recipe has been around for years. I’ve started to make a batch on a number of occasions only to find the Engineer had devoured the grapes before I could get started. The main ingredients you’ll need are time and patience. It starts with five pounds of green seedless grapes – though red grapes can also be used. I was fortunate enough to find Moscato grapes that deliver a sweet bite with delicate skins. For the pickling, sugar is blended together with the acid coming from white wine vinegar and lemon. For the spice, it’s a vibrant mix of cinnamon, cloves and star anise.
It takes a short bit of time to prep the grapes and then a bit more time to let the grapes cook into golden nuggets bathed in a spicy syrup.
Pair the spiced grapes with a creamy Saint-André cheese, savory roasted meats, or serve as a delightful condiment on your favorite sandwich.
Turn up your favorite tunes, grab your kettle and be prepared to enjoy something uniquely wonderful!
Spiced Grapes
5 pounds sweet green seedless grapes
6 cups sugar
1 cup white wine vinegar, with 5% or greater acidity
½ cup water
5 slices of lemon, seeds removed
5 small pieces of cinnamon sticks, about 2″ to 3″ each
1-½ tablespoons whole cloves
1 tablespoon whole star anise, about 6 to 7 pieces
Thoroughly wash the grapes, remove them from the stems and slice in half lengthwise – you should have about 12-½ cups.
Toss the grape halves into a large kettle or stockpot. Add the sugar, wine vinegar, water and the lemon slices.
Tie the whole spices up in a bundle using cheesecloth and twine. You can also place the spices in a large diffuser. Place the kettle over medium heat, stirring occasionally until the sugar is completely dissolved.
Continue cooking until the grapes are somewhat translucent and golden in color, about an hour to an hour and a half, stirring occasionally. The grapes will darken from the spices and the syrup will thicken slightly as it cools.
Remove the spice bundle from the kettle and when it’s cool enough to handle remove the spices. Divide them between 5 clean and sterilized pint-size jars. Ladle the grapes into the jars, making certain that each jar has a slice of lemon. Fill the jars leaving about ¼” headspace if you’re planning to can them in a water bath.
Process the jars in a water bath or keep refrigerated. Makes 5 pint-size jars. Ball Canning’s site has great tips on canning. Go to their website for more information – https://www.freshpreserving.com
Spiced Grapes
Equipment
- Large kettle
- Cheese cloth
- 5 pint size jars with lids
- Canner, if processing
Ingredients
- 5 pounds sweet green seedless grapes
- 6 cups sugar
- 1 cup white wine vinegar, with 5% or greater acidity
- ½ cup water
- 5 slices lemon, seeds removed, 1 lemon
- 5 small pieces cinnamon sticks, each about 2" to 3" in length
- 1-½ tablespoons whole cloves
- 1 tablespoons whole star anise, about 6 to 7 pieces
Instructions
- Thoroughly wash the grapes, remove them from the stems and slice in half lengthwise – you should have about 12-½ cups.
- Toss the grape halves into a large kettle or stockpot. Add the sugar, wine vinegar, water and the lemon slices.
- Tie the whole spices up in a bundle using cheesecloth and twine. You can also place the spices in a large diffuser.
- Place the kettle over medium heat, stirring occasionally until the sugar is completely dissolved.
- Continue cooking until the grapes are somewhat translucent and golden in color, about an hour to an hour and a half, stirring occasionally. The grapes will darken from the spices and the syrup will thicken slightly as it cools.
- Remove the spice bundle from the kettle and when it’s cool enough to handle remove the spices. Divide them between 5 clean and sterilized pint-size jars
- Ladle the grapes into the jars, making certain that each jar has a slice of lemon. Fill the jars leaving about ¼” headspace if you’re planning to can them in a water bath.
- Process the jars in a water bath or keep refrigerated.
