Spiked Grapes

Inspired by Domenica Marchettis Grapes in Spiced Grappa (from Preserving Italy).

Photography By Sonal Penner | September 17, 2017

Ingredients

  • ½ cup raw cane sugar
  • ½ stick cinnamon
  • 2 whole cloves
  • 1 small teaspoon allspice berries
  • 2 strips lemon peel
  • 1 strip orange peel
  • 1 small teaspoon pink peppercorns (optional)
  • 2 cups vodka
  • 1 (1-quart) Mason jar with lid
  • Washed grapes, enough to fill a 1-quart Mason jar

Preparation

Put the sugar and spices in the Mason jar. Add the vodka, close the lid and shake gently until sugar is dissolved. Fill the Mason jar up with grapes to fit snug. Add more vodka if the top grapes are not submerged. Fasten the lid tight. Gently tip the Mason jar a couple of times to settle the grapes in the vodka. Let the grapes infuse for 3–4 weeks in a cool, dark place (I keep them in the pantry). After that, transfer the jar of grapes to the refrigerator. They will keep for up to 6 months (but they will be gone long before that).

  • Eat as is—just nibble a grape around cocktail hour.
  • Make an appetizer of tossed arugula salad, fresh ricotta an spiced grapes.
  • Spoon a couple over a serving of grilled pork or chicken.
  • Serve with ice cream for dessert.
  • Serve on a spoon as an after-dinner treat.

The Lazy Susan, glasses, bowls, spoons and jar can be found at BERING'S. Visit them at 6102 Westheimer Rd, 3900 Bissonnet or berings.com

Ingredients

  • ½ cup raw cane sugar
  • ½ stick cinnamon
  • 2 whole cloves
  • 1 small teaspoon allspice berries
  • 2 strips lemon peel
  • 1 strip orange peel
  • 1 small teaspoon pink peppercorns (optional)
  • 2 cups vodka
  • 1 (1-quart) Mason jar with lid
  • Washed grapes, enough to fill a 1-quart Mason jar
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