Cognac Grapes
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg grapes
- 250 ml red wine
- 1 stick cinnamon
- 2 clove (s)
- 0.5 ½ lemon (s), untreated
- 250 grams sugar
- 500 ml cognac or brandy
Print Recipe
Pin Recipe Instructions
- Wash the grapes thoroughly, drain them, place them on a clean kitchen towel and pat dry carefully. Then pluck the berries from the stems.
- Put the red wine in a saucepan. Brush the lemon under running hot water, peel it off very thinly and cut the peel into pieces. Add the cloves, the twice broken cinnamon stick and the pieces of peel to the red wine. Add the sugar and slowly bring the mixture to a boil, stirring. Let simmer for 5 minutes. Pour the brew through a hair sieve without boiling the spices again, add the grapes and let them steep for 5 minutes. Then layer in prepared glasses or earthenware vessels, pour the stock and add enough cognac or brandy to cover the fruit well.
- Close the jars quickly, label them, store the grapes in a cool and dark place. Shelf life: approx. 3 months
- Tastes good with fresh fruit, pan-fried meat and prepared as a fruit salad.
- Fruits in alcohol go well with a pudding, panna cotta, vanilla ice cream, as a fruit filler in a glass of sparkling wine or as an accompaniment to game and poultry. Cognac grapes are also a welcome gift.
- Tip: For this recipe you should use the large-berried green grapes, which will be available on the market from September. Date grapes and muscat grapes are very delicate and particularly aromatic.
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