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.
What’s in Wine Marinated Grapes?
- white wine
- balsamic vinegar
- fresh rosemary
- fresh thyme
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.
- 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.
Wine Marinated Grapes
- 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
- 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).