Wine Marinated Grapes are gorgeous, delicious and easy to make. They're great mixed into salads and pasta, and are super tasty on their own.
I am very excited to share this Wine Marinated Grape recipe. It's sophisticated and elegant, yet simple to make.
How to Serve and Use Wine Marinated Grapes
I love how versatile these grapes can be.
- For an appetizer, serve them with toothpicks with an assortment of cheese.
- Wine Marinated Grapes can also stand on their own as a fantastic, light and refreshing dessert.
- Or you can add some richness with a scoop of vanilla bean ice-cream.
- They'd be a lovely accompaniment to any brunch or lunch.
- Try tossing a few in a green salad, or into your pasta.
Recipe Tips and Substitutions
- It's important not to skip heating the marinade before adding the grapes. Doing this will greatly intensify the flavor.
- The longer the grapes marinate, the better they will be.
- I prefer this recipe with red grapes, but you can also use green grapes if you like them better. This is a personal preference. The best grapes to use are firm and seedless.
- If you want to us just one of the fresh herbs, feel free, or you can switch them up. Fresh oregano or basil would also be nice. If you use basil, I would use it on its own.
- You can simmer and reduce the marinade to make a lovely dessert sauce or add some sparkling water or champagne or a sweet bubbly drink.
I hope you love these marinated grapes as much as I do!
Wine Marinated Grapes
Wine Marinated Grapes are gorgeous, delicious and easy to make. They're great mixed into salads and pasta, and are super tasty on their own.Makes about 3 cups
Ingredients
- 3 cups red seedless grapes, washed and dried, stems removed
- 2 cups dry white wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon granulated sugar
- a few sprigs fresh rosemary washed and dried
- a few springs fresh thyme washed and dried
Instructions
- Place the grapes in a large, non-reactive mixing bowl. Set aside.
- Combine the wine, vinegar, sugar and herbs in a medium-sized stock pot. Bring to a boil and immediately remove from the heat and pour it over the grapes, being sure they are all submerged in the hot liquid.
- Once the mixture is room temperature, cover the bowl tightly with plastic wrap, and refrigerate. Let the grapes marinate for at least 48 hours and up to a week (or more).
Notes
Calorie count is only an estimate.
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.
Lana
I am staying away from wine for a while, but i can still eat these, right? Yes, they are indeed gorgeous!
sara
Oooooh, these look wonderful! What a unique idea....sounds delicious! 🙂
valentina
thanks, Sara -- hope you try them!
bar billiards new york
I'm making grilled pork chops tonight... and while I did marinate them, I still think they need a sauce or glaze on top to prevent them from being a bit dry (as pork tends to be).
I came up with this dipping sauce last year:
Heat together in a sauce pan
some Red wine vinegar, grape jam, a dash of sesame oil and crushed red pepper flakes.
It's a delicious dipping sauce, but I feel it might need some changing up for the pork. I thought of swapping out the red wine vin. for balsamic and maybe adding a bit of soy sauce??
Perhaps a couple Tbsp. of brown sugar?
Any other suggestions???
valentina
balsamic would be lovely with the grape jam! what about adding a handful of roasted grapes?! (400 degree oven, olive oil, salt, and a generous amount of pepper -- for about 10 to 12 minutes, until the grapes are beginning to brown) and maybe a handful of fresh herbs -- thyme, touch of rosemary and sage. let me know how it goes. . . wish i was coming to your house for dinner! 😉
meatballs & milkshakes
I love cooking meat with grapes, and this is a nice way to get more flavor in!
Karolina
What a fantastic idea! These just jumped into my early May menu for a gathering with my friends.
valentina
Karolina -- I hope you and your friends enjoy these! 🙂
tim tracy
what do you have for venison and grapes
valentina
Hi there! I don't have a venison/grape recipe (though now I'm inspired!), but I do have this recipe for Moscato Grape-Shallot Pork Chops -- maybe a close second? 🙂 Enjoy!