Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments

Grapes In Brandy
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2 Pounds Seedless green grapes
1 Stick cinnamon, broken into
Thirds
1/2 Cup Granulated sugar
6 Cloves
12 Ounces V.S.O.P. or five star brandy
..
Prepare 3 pint jars.

With sharp scissors, cut grapes into small clusters of 4 - 5 grapes,
discarding any shrivelled or blemished ones. Wash each cluster carefully and
dry each grape with paper towels.

Pack grape clusters into prepared jars, putting 1 piece of cinnamon stick
and 2 cloves into each jar.

In bowl, combine sugar cloves and brandy; stir until sugar is completely
disolved. (this may take some time, because sugar disolves very slowly in
alcohol). Pour over grapes, completely filling jars. Cover and seal. Store
in cool dark place for at least one month before using. Makes 3 pints.

This method of preserving can also be used for raisins. A small bottle of
raisins makes a spirited addition to a Wassail bowl. Serve brandied grapes
with a cheese tray or use to garnish desserts. Use the syrup to flavour
punches, especially hot spiced wine drinks.

Servings: 3



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Eagles may soar, but weasels don't get sucked into jet engines.