Yield: 12 Servings
|1 cup||Cider vinegar|
|1 cup||Brown sugar; packed|
|1 teaspoon||Whole allspice|
|6 cups||California grapes|
Combine 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 ⅛-inch of tops. Seal according to jar manufacturer's 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 <phannema@...> on Mar 07, 1998