Choose the largest and firmest grapes and clip off leaving a little of the stems attached to each. Fill a 1 quart glass jar with the fruit and add the sugar and enough grappa to cover the grapes. Cover the mixture and shake gently to dissolve the sugar. Place the jar in sunlight with its cover ajar and let stand for 1 week. Cover tightly and store in cool dark place at least 3 months. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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|Serving Size: 1 Quart (1468g)|
|Recipe Makes: 1 Quarts|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 53.1mg||2 %|
|Potassium 546.8mg||14 %|
|Total Carbohydrate 278.7g||82 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 278.7g|
|Protein 1.2g||2 %|
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Calories per serving: 1710
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