Best Spiced Grapes Recipes

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SPICED GRAPES



Spiced Grapes image

This is a nice accompaniment to cheese and crackers. Serve with toothpicks.

Provided by MJodyH

Categories     Appetizers and Snacks     Fruit

Time P1DT15m

Yield 12

Number Of Ingredients 4

½ cup white sugar
½ cup water
½ teaspoon Chinese five-spice powder
1 pound seedless grapes

Steps:

  • Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  • Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.1 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.1 mg, Sugar 14.7 g

SPICED GRAPES



Spiced Grapes image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 13

1/2 cup each white wine vinegar and rum*
2 tablespoons lime juice
1 cup sugar
2 tablespoons ginger root, julienne
1 teaspoon lime peel, grated
1 cinnamon stick (about 3-inches)
3 whole cloves
1/4 teaspoon salt
2 cups California seedless grapes
1 mango, peeled and cut into 1-inch cubes
1 papaya, peeled, seeded and cut into 1-inch cubes
1 cup fresh or canned pineapple chunks
* Optional, rum may be substituted with 1/2 cup water and 1-1/2 to 2 teaspoons rum extract

Steps:

  • Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls.
  • Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg.

SPICED GRAPES



Spiced Grapes image

Make and share this Spiced Grapes recipe from Food.com.

Provided by Mimi Bobeck

Categories     Dessert

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb seedless grapes
1 cup sugar
1 cup water
1 cinnamon stick
2 star anise
5 whole cloves
12 black peppercorns

Steps:

  • Combine all ingredients except grapes in a small saucepan and boil for two to three minutes.
  • Pierce each grape two to three times with a sharp skewer or toothpick.
  • Place grapes in a small bowl and cover with the syrup mixture.
  • Refrigerate for 24 to 36 hours.
  • Serve with cheese or nuts.

JUNIOR LEAGUE- ROQUEFORT PEAR SALAD W/GRAPES & SPICED PECANS



Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans image

Make and share this Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans recipe from Food.com.

Provided by JLofAustin

Categories     Salad Dressings

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
2 teaspoons vegetable oil
1 cup pecan halves
1/2 peeled chopped granny smith apple
1 shallot
1/4 cup vinegar
1 teaspoon sugar
2/3 cup corn oil
1/3 cup walnut oil
salt and freshly ground pepper
1/2 sliced small red onion, separated into rings
8 ounces green beans
salt
8 ounces baby mixed greens
8 ounces seedless red grapes
2 ripe unpeeled pears, cut lengthwise into 1/4-inch slices
freshly ground pepper
8 ounces Roquefort cheese
2 tablespoons chopped fresh chives

Steps:

  • For the pecans, combine the brown sugar, cayenne pepper and cumin in a bowl and mix well. Stir in the oil. Add the pecans and toss to coat. Spread the pecans in a single layer on a baking sheet. Toast at 350 degrees for 15 to 20 minutes or until light brown, stirring once. Let stand until cool. You may prepare up to 2 days in advance and store in an airtight container.
  • For the vinaigrette, process the apple and shallot in a blender or food processor until smooth. Add the vinegar and sugar. Process until blended. Add the corn oil and walnut oil gradually, processing constantly until creamy. Season with salt and pepper. Use immediately or store covered in the refrigerator. Shake well before using.
  • For the salad, soak the onion in cold water or wine vinegar in a bowl. Blanch the beans in boiling salted water in a saucepan until tender-crisp; drain. Rinse with cold water until cool; drain. Toss the pecans, drained onion, beans, mixed greens, grapes and pears in a salad bowl. Add half the vinaigrette and toss gently until coated. Sprinkle with salt and pepper; Crumble the cheese over the top and toss to mix. Sprinkle with the chives. Serve with the remaining vinaigrette.

Nutrition Facts : Calories 1047.8, Fat 92.4, SaturatedFat 19.2, Cholesterol 51.1, Sodium 1036.2, Carbohydrate 46.5, Fiber 8.8, Sugar 30.3, Protein 16.8

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