Last night I had a class with food scientist/writer Shirley Corriher. Thought yall might be interested in one of the appetizers... it wasnt very hot, so I would increase the peppers. Quite a surprise on the ol holiday buffet, or ringing the bird! Remove from their stems 1 3/4 Cups 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 minutes: 1 Cup sugar, 2/3 Cup cider vinegar, 1 Cup water and 4 large jalapenos that have been seeded and quartered. Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature. Keeps refrigerated 5-6 days. I noticed that the green grapes are slightly discolored at the end b/c of the vinegar, but its not bad. Might arrange so you dont see it, or just use red ones... Vicki Braun
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 16 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 0.6mg||0 %|
|Potassium 22.5mg||1 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 39.2g|
|Protein 0.1g||0 %|
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Calories per serving: 153
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