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Suggest a better descriptionCombine 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 manufacturers 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
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 347 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.3mg | 1 % | |
Potassium 96mg | 3 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 87.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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