- 500 g red & white grapes
- 3 dl vinegar
- 1.5 dl water
- 150 g cane sugar
- 1 tsp. salt
- 2 vanilla pods
- 3 pcs. star anise
- 1/2 tsp. coriander seed
- 1/2 tsp. aniseed
- 1 cinnamon
Perfect for your cheese plate. For the cheese plate you could use Lustenberger 1862 creamy and extra-tangy, Fior delle Alpi, Château Heitenried, Lustenberger aromatic and savory, Lustenberger fruity and tangy...
If you want to try this recipe but cannot find all the spices in your kitchen cupboard, you can buy 2 - 3 bags of Chai Tea and add the vanilla pod.
Remove the grapes from their stems, wash them thoroughly with lukewarm water and drain.
Cut the vanilla pod and the cinnamon pod into as many pieces as the number of jars used. Now boil the vinegar, water, sugar and spices together and simmer for five minutes. Distribute the grapes to the previously sterilised jars at this time. Once the stock has boiled five minutes, distribute this in the jars while hot. Add a piece of the cinnamon stick, a piece of the vanilla pod and a star anise to each jar and close.
After four days, the grapes will be sufficiently infused and can be served, but should be stored in a cool place protected from light for a further 6 months. After opening, the grapes should be kept in the refrigerator and consumed within a month.
If you have used Chai Tea instead of spices, infuse the stock for one night, then remove the bag and bring the stock to a boil again. Then add a piece of the vanilla pod to the grapes in the jar.