SPICED GRAPES
This is a nice accompaniment to cheese and crackers. Serve with toothpicks.
Provided by MJodyH
Categories Appetizers and Snacks Fruit
Time P1DT15m
Yield 12
Number Of Ingredients 4
Steps:
- Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
- Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 14.7 g
SPICED GRAPES
Make and share this Spiced Grapes recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
- Pierce each grape two to three times with a sharp skewer or toothpick.
- Place grapes in a small bowl and cover with the syrup mixture.
- Refrigerate for 24 to 36 hours.
- Serve with cheese or nuts.
SPICED GRAPES
Provided by Food Network
Yield 1 serving
Number Of Ingredients 13
Steps:
- Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls.
- Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg.
SPICED PECANS
Steps:
- Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
- Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.
SPICED GRAPE AND YOGURT SALAD
This makes a delicious, lowfat (or fat-free, if you use fat-free yogurt) breakfast salad or light dessert. Yum! "Cook" time is refrigeration time, which is an estimate.
Provided by hannahactually
Categories Breakfast
Time 35m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a large bowl and mix well.
- Add grapes and stir gently until well coated.
- Cover and refrigerate until chilled.
Nutrition Facts : Calories 274.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.1, Sodium 46.9, Carbohydrate 66.8, Fiber 3.1, Sugar 58, Protein 5.4
SWEET & SPICY PICKLED RED SEEDLESS GRAPES
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 45m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Pack grapes into four hot 1-pint jars to within 1-1/2 in. of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars., In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes., Carefully ladle hot liquid over grape mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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- Remove skins from grapes, reserving skins and pulp. Place pulp in a stainless steel stock pot; cook over medium-low heat, stirring frequently, until pulp is tender. Press through a sieve; discard seeds. Set pulp aside.
- Combine spice bag, vinegar, and sugar in stockpot, stirring well; bring to a boil. Add reserved grape skins and pulp; return to a boil, stirring frequently. Reduce heat; simmer, stirring frequently, 1 hour or until mixture thickens. Remove spice bag; discard.
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