Marion made this side dish for Thanksgiving one year and it was such a hit it has become a traditional part of the meal. The tanginess of the marinated grapes is a perfect foil for the richness of any fowl.
|seedless green grapes, washed and stemmed|
|seedless red grapes, washed and stemmed|
|white wine vinegar||•||•|
Place the grapes in a glass bowl or jar. If using a glass jar, use one with a nonreactive lid or cover the lid with plastic wrap (preferably Saran brand).
In a small stainless steel or enamel-coated pan, bring the remaining ingredients to a boil, stirring occasionally. Simmer the mixture for 5 minutes, then pour it over the grapes. Stir, cover tightly with plastic wrap or the lid, and allow the grapes to stand overnight at room temperature.
The grapes will be ready to serve the next day but the flavor improves if marinated longer. To marinate longer, refrigerate as soon as the mixture is cool. Stir once a day to keep the grapes on the top moist. After 3 days, the grapes start to wrinkle slightly.
© 1992 Rose Levy Beranbaum. All rights reserved.