Late Season Preserves - Grapes in Brandy
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments Grapes In Brandy ================ 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 -- Eagles may soar, but weasels don't get sucked into jet engines. |
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