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Add a photoServings: 12
Ingredients
- 1 3/4 c. Red Flame seedless grapes
- 1 3/4 c. Green seedless grapes
- 1 c. Sugar
- 2/3 c. Cider vinegar
- 1 c. Water
- 4 lrg Jalapenos, seeded and quartered
Directions
- Last night I had a class with food scientist/writer Shirley Corriher.
- Thought ya'll might be interested in one of the appetizers... it wasn't very warm, so I would increase the peppers. Quite a surprise on the ol' holiday buffet, or possibly ringing the bird!
- Remove from their stems 1 3/4 C. each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of grapes.)
- Simmer in medium saucepan over low heat for 10 min: 1 C. sugar, 2/3 C. cider vinegar, 1 C. water and 4 large jalapenos which have been seeded and quartered.
- Pour mix over grapes. (Add in a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cool or possibly at room temperature. Keeps refrigerated 5-6 days.
- I noticed which the green grapes are slightly discolored at the end b/c of the vinegar, but it's not bad. Might arrange so you do not see it, or possibly just use red ones...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 12 servings | |
| Calories 83 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 20.87g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 20.13g | 13% |
| Protein 0.21g | 0% |
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