Champagne Candied Grapes
These Champagne Candied Grapes are a perfect snack any time of the year- a cool snack for summer, a pretty snack for the holidays, and the perfect boozy treat for New Year's. The tartness of the grapes pairs perfectly with their sugary exterior.
Equipment
- Slotted Spoon
- Plate or small baking sheet
Ingredients
- 2 cups Seedless green grapes, washed and dried
- 1½ to 2 cups Champagne or sparkling wine, enough to cover the grapes
- ½ cup Granulated sugar
Instructions
- Wash the grapes thoroughly and pat them completely dry.
- Place the grapes in a medium mixing bowl and pour enough champagne over them to completely cover the grapes.
- Cover and refrigerate for 12 hours.
- Place half of the granulated sugar in a small bowl.
- Using a slotted spoon, remove the grapes from the champagne and allow any excess liquid to drain.
- Working in batches of about 10 grapes at a time, toss the grapes in the sugar until evenly coated. Transfer them to a parchment-lined plate or baking sheet in a single layer.
- If the sugar becomes wet or clumpy, discard it and use the remaining fresh sugar to finish coating the grapes.
- Freeze the coated grapes for about 2 hours, or until firm.
- Serve immediately while frozen.
Christina's Notes
Dry the Grapes Well: Although the grapes soak in champagne, drying them thoroughly before soaking helps remove excess moisture and keeps the sugar coating more even.
Work in Small Batches: Coating a few grapes at a time prevents the sugar from becoming sticky too quickly.
Use Any Sparkling Wine: Champagne, Prosecco, Cava, or another dry sparkling wine all work well in this recipe.
Try Other Fruit: This method also works well with seedless red grapes, cherries, blueberries, or strawberries.
Make Ahead: Freeze the grapes up to 2 days before serving. For the best texture, enjoy them straight from the freezer.
Storage: Store the frozen grapes in a freezer-safe container or zip-top bag for up to 1 month. The sugar coating may soften slightly over time but the grapes will still be delicious.
Save the Sugar: If desired, allow the used sugar to dry completely before using it in baking or to sweeten beverages. Discard it if preferred.
Work in Small Batches: Coating a few grapes at a time prevents the sugar from becoming sticky too quickly.
Use Any Sparkling Wine: Champagne, Prosecco, Cava, or another dry sparkling wine all work well in this recipe.
Try Other Fruit: This method also works well with seedless red grapes, cherries, blueberries, or strawberries.
Make Ahead: Freeze the grapes up to 2 days before serving. For the best texture, enjoy them straight from the freezer.
Storage: Store the frozen grapes in a freezer-safe container or zip-top bag for up to 1 month. The sugar coating may soften slightly over time but the grapes will still be delicious.
Save the Sugar: If desired, allow the used sugar to dry completely before using it in baking or to sweeten beverages. Discard it if preferred.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com