Caroline Conran

Grapes preserved in brandy

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

The prettiness of this recipe depends on using whole, perfect bunches of grapes. The brandy syrup in which they are preserved is excellent used in the making of puddings, or can be served in small glasses with the grapes as a dessert.

Ingredients

  • 1 perfect bunch of black grapes weighing about 450 g (1 lb)
  • 450 <

Method

Wash the grapes very thoroughly and remove with scissors any that are at all bruised or imperfect. Prick each grape in 2-3 places with a needle, otherwise they will shrivel up.

Place the bunch in a wide-mouthed glass preserving jar, cover with the sugar, 225 (½ lb) to each bunch of grapes, then, pour on the brandy and seal the jars. Keep it in a cool dry place, turning it daily for a we