Preserved Black Grapes
In preparation for a lovely meal, pair the preserved grapes to balance a rich meal of braised dishes or with a beautiful cheese and charcuterie platter featuring cured meats and delicious cheeses.
Category
Condiment
Servings/Yield
Yield 4 cups
Author
Helen Park
In preparation for a lovely meal, pair the preserved grapes to balance a rich meal of braised dishes or with a beautiful cheese and charcuterie platter featuring cured meats and delicious cheeses.
Ingredients
4 cups black seedless grapes, washed and patted dry
¼ cup red onion, finely diced
3 Tbsp brown sugar
-
1 tsp fine sea salt
-
2 tsp Isphahan
1 cup balsamic vinegar
-
½ cup silan
-
2 Tbsp pomegranate molasses
Directions
In a large heavy bottom skillet on high heat, bring the red onion, brown sugar, salt, Isphahan, balsamic vinegar, silan, and pomegranate to boil. Stir occasionally to ensure the sugar and salt are dissolved and the ingredients are evenly combined.
Add the grapes and bring back to a boil.
Once the grapes and liquid have come to a good boil, turn off the heat and leaev to cool to room temperature.
Transfer to a clean container and store refrigerated up to one month.
Recipe Note
Recipe Notes
If you have a smaller skillet that does not fit the grapes in a single layer, you can use a smaller skillet and cook the syrup and grapes in 2 batches.
Variations and Ideas
In place of black grapes, you could also try preserving red or green grapes with the same recipe.
Usage Ideas
serve with:
Simply Roasted Tenderloin of Beef
We also have the full La Boîte Christmas Dinner ready to reference.
Questions? Contact helen@laboiteny.com
