These bunches of spicy, sweet and sour grapes go well with roast chicken, broiled pork chops and sausages. You could also toss them in a chicken salad, or serve with pâté and hot toast for a delicious first course.
MAKES ABOUT: 2 pounds, 4 ounces (3½ cups) PREPARATION TIME: 20 minutes, plus 1 hour cooling and 1 week maturing COOKING TIME: 10 minutes
1½ cups cider vinegar
1¾ cups light brown sugar
1-inch piece ginger root, peeled and thinly sliced
½ teaspoon cardamom pods, bruised
1 cinnamon stick
3 bay leaves
2 pounds, 4 ounces (5½ cups) seedless black grapes
1 Put the vinegar, sugar, ginger, cardamom pods, cinnamon stick and bay leaves in a large, heavy pot. Slowly bring to a boil, stirring until the sugar has dissolved, and boil rapidly about 5 minutes but do not let it turn brown. Let cool at least 1 hour.
2 Sterilize enough wide-necked jars with non-metallic, vinegar-proof lids, or canning jars, so that they are ready to use (see page 14).
3 Remove small bunches of grapes (each with about 5 grapes) from the vine. Put the grape bunches into the warmed, sterilized jars.
4 When the spiced vinegar is cold, pour it into the jars to cover the grapes, adding all the spices. Seal immediately, label and store in a cool, dry, dark place.
5 Let mature 1 week before using. Refrigerate after opening.