A bowl of these spiced grapes is a welcome addition when eating burgers and crisps. They’re also a great accompaniment to a charcuterie board or with a terrine.
INGREDIENTS
3 cups seedless red grapes
Pickle brine
1 cup red wine vinegar
¼ cup water
¾ cup caster sugar
1 tablespoon sea salt
1 cinnamon stick
1 star anise
1 teaspoon whole fennel seeds
¼ teaspoon chilli flakes
Equipment
4-5 cup capacity sterilised jar with a lid
METHOD
Cut a thin slice off the stem end of the grapes so the brine can get under the skin. Halve any large grapes.
Brine: Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar and salt.
Add the grapes, bring back to the boil then simmer for 2 minutes. Set aside for 10 minutes then tip into the jar and seal. When cool, refrigerate until ready to serve. Grapes will keep for 1 month. Makes 3 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!