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. Variation: Use seedless green grapes in place of the red flame variety. Wrap jars in brown paper bags or with a cloth to minimize discoloration. Makes 8 1/2 pint jars. GMT RECIPES Executive Chef Danielle Custer, Laurels at Sheraton Park Central Hotel Aired November 11, 1998 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 http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Executive Chef Danielle Custer Laurels at Sheraton Park Ce
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|Serving Size: 1 Serving (2277g)|
|Recipe Makes: 1 servings|
|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 9.5mg||0 %|
|Potassium 45.5mg||1 %|
|Total Carbohydrate 1799.8g||529 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1799.8g|
|Protein 0g||0 %|
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Calories per serving: 7052
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