grapes

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Roasted Sausages With Grapes and Onions

Spanish onion, thinly sliced

olive oil

fine sea salt,

black pepper

fennel, coriander, cumin

parsley,

chives

rice vinegar

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select — and they can be black or green instead of red — are sweet and have green stems, an indication of freshness.

Chicken Braised With Grapes

chicken,

unsalted butter

Salt and black pepper

red onion, finely chopped

garlic,

sherry vinegar, preferably Pedro Ximénez

chicken stock

cardamom

thyme

syrupy balsamic vinegar or pomegranate molasses

Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.

Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.

Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

<p>These Sour Candy Frozen Grapes is a healthy twist on Sour Patch Kids. They are kid friendly and the perfect healthy and Paleo snack or dessert. </p>

Sour Candy Frozen Grapes

green grapes (cleaned)

Monk Fruit Sweetener (granulated)

limes, juiced

Cover a large baking dish with parchment paper. 

Place in a large bowl along with the juice from 2 limes. 

Mix together using a spoon and allow to sit in the fridge for 10 minutes. 

Transfer the Monk Fruit sweetener into a medium bowl. 

Remove the grapes from the fridge and roll each one into the monk fruit making sure each grape is completely coated. 

Transfer the coated grapes onto the parchment paper and freeze for 2-3 hours.

Such a simple and yummy idea! I ended up eating more of them as I was making them 😋

Thanks for such a fun and tasty recipe! My girls and I loved making and eating these. We doubled the batch a shared with their cousins. They are obsessed with both fruit and sour patch kids so I love having a healthy treat to give them this summer!

YOU HAVE CHANGED MY LIFE! :) Wow! These are amazing!! I had to comment, because I am so grateful. I have Hashimoto's Thyroiditis among some other health problems, and I know when I eat a lot of processed sugar I have so many flare ups.
 It's a process trying to cut out sugar as well as gluten and some other big triggers for me. During this quarantine I have been emotionally eating A LOT. It's been so hard. And one of those comfort foods? SOUR PATCH KIDS! They have comforted me since childhood - always a grab when I was at the movies, a gift from a friend 'cause I loved them so much, or just a treat for myself when I wanted. So - they bring up all these nostalgic good memories. When my naturopath asked about my diet I was honest and told her my addictions to Sour Patch &amp; some other processed things :P She told me to look online and guaranteed there is a DIY for my addictive snacks that is healthier and still yummy.
 I had to look and am so glad I did, because these taste SO CLOSE to the original. So now if I feel like emotionally eating I will remember this recipe again as I feel completely guilt-free and no flare ups after!! And even brings back some good memories since it tastes so close :). I don't know how you did it, but thank you thank you thank you! 
I also wanted extra sour for mine and so I sprinkled lime juice on top of some of them before freezing to see what it would do and it formed a little frozen puddle of lime juice and the sweetener &amp; I dipped the ones that the sweetener got washed off into it as it melted :) hehe, just thought I would share. I'm excited to receive your updates! Much love, gratitude, &amp; blessings to you during this challenging time - I hope the your food-expertise is also helping you through!!! &lt;3

Sounds amazing! I know my 4 year old will love these and have fun making. I bet they would be extra sour if I sprinkled some citric acid on top! Yum!

Have you considered shaking clean grapes in powdered Jell-O before freezing?  Eat while frozen because Jell-O gets globby.

These were amazing! Such a good treat when craving a sweet. Thank you!

Stay alert and focused without the crash later on, thanks to this energy-boosting blend!

Hump Day Smoothie

Cup Spinach

Cup Blueberries

Cup Grapes

Strawberries

Tablespoon Cashews, dry roasted, unsalted

Cups Almond Milk, unsweetened

Teaspoon Chia Seeds

Teaspoon Maca Powder

Add ingredients in the order listed and blend until smooth.

Feel fresh and clean with a smoothie that&#039;s filled with nutritious greens and fruits!

Liver and Colon Tonic

Cup Collard Greens

Cup Pineapple, fresh

Banana

Cups Water

Cup Hemp Seeds

With sweet red grapes, banana, and peanut butter, this smoothie has all the delicious flavors of a classic dessert without the sugar and fat.

Jelly Roll

Cups Swiss Chard

Cup Water

Cup Almond Milk, unsweetened

Tablespoon Peanut Butter, creamy, unsalted

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Teaspoon Cinnamon, ground

Reap all the beauty and health benefits from this smoothie&#039;s antioxidant powerhouses like goji berries, grapes, and orange juice!

Grape Protein Smoothie

Cup Green Peas, frozen

Tablespoons Orange Juice

Tablespoon Goji Berries, dried

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

Sweet chicken surprise

x 200 g free-range chicken legs

garlic

250 g mixed-colour seedless grapes

ml red vermouth

tarragon

This is a great change from the usual fruit dip recipes and it is so easy to make with only three simple ingredients. It is a recipe from my niece who got it from a friend who prepares fruit trays for a major grocery store. The preparation time is an estimate of the time it takes to prepare the fruit.

Sour Cream Fruit Dip

sour cream

brown sugar

vanilla extract

Mix sour cream, brown sugar and vanilla extract together.

Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight).

Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.

Dip apples and bananas in lemon juice to prevent discoloration.

Place prepared fruit around the edge of a serving dish or tray.

Place dip in a pretty dish in the center of the tray.

Please let me give this recipe 10 stars! I was given 4 hours notice of a party and asked to "bring something fruity" if I came. I had just read this recipe the day before. I ran to Jewel, got cut up fruit and the dip ingredients, whipped them together, arranged the fruit and high-tailed it to the party.  EVERYONE agreed that it was the "BEST DIP EVER!!!!" and had fun guessing "what" the ingredients to the dip were! The most often guessed one was "caramel" and most commented on how "guilty" they felt eating something so decadent.  Ha! The only thing I altered was using Creme Fraiche rather than sour cream because it's just lighter and healthier but Man O' Man, it made a glorious dip!  So good that I made it for my own family the next day.  THANKS for posting this incredibly simple yet posh recipe; it's a permanent keeper for me!

Black grapes, such as Concords, come into season in the fall. The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note. I serve this for brunch, or before dinner with drinks. For even more flavor and substance, add a scattering of arugula and prosciutto on top.

Black Grape, Blue Cheese and Thyme Flatbread

white bread flour

yeast (fast-action yeast)

olive oil,

salt

seedless black grapes,

star anise

cinnamon

raw or demerara sugar

cornstarch (cornflour)

cheese

picked thyme leaves

Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.

Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.

While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.

Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.

Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.

Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.

Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.

Grape jelly is my favorite.  My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.

Grape Jelly

grape juice (about 3 1/2 pounds of ripe grapes)

(1 3/4 ounce) box of sure-jel pectin

sugar

First make the grape juice using clean washed grapes.

To 3 1/2 pounds of clean grapes add 1 1/2 cups water.

Bring to a boil and simmer covered for 10 minutes.

Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.

In a very big pan, put 5 cups of the juice.

On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.

Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.

Remove from heat, skim off foam and pour into hot jars.

If using paraffin, pour hot paraffin in on top of jelly.

Good go to recipe for basics. I don't add any water and find it to have intense grape flavor that I love. (Since I don't add water I use 5lbs of grapes to get the 5 cups of juice). It seems just a touch runny to me, but its wonderful.

A sweet and savory chicken salad recipe that features pan-fried, seasoned, white meat chicken, green grapes, walnuts, and dried cranberries.

Chicken Salad with Grapes, Cranberries, & Walnuts Recipe

(celery)

walnuts (chopped)

tbsps sweet onion (diced)

green or red grapes (sliced)

cranberries

lbs white meat chicken breast (cubed)

EVOO (*to pan- fry chicken)

Hellmann's Mayo

tsp salt

tsp black pepper

onion powder

garlic powder

Season the chicken breast with onion powder, garlic powder, salt, and pepper.

Add oil to a medium skillet, and then chicken breast.

Pan-fry seasoned chicken for 7-10 minutes until clear juices run free.&nbsp; &nbsp;

In a large bowl, add chicken,grapes, cranberries, walnuts, onions, celery, and mayonnaise.

Toss all ingredients until combined.

Place in refrigerator for at least 1 hour to chill.&nbsp;

This French chicken dish stars plump juicy grapes and a rich white wine and thyme sauce.

Chicken Veronique

chicken breast

garlic clove, thinly sliced

milliliters (1/4 cup) dry white wine

crimson seedless grapes,

milliliters (1/2 cup) Massel chicken style liquid stock

milliliters (1/4 cup) thickened cream

Crusty bread, to serve

Crimson seedless grapes

This deliciously healthy salad is packed full of nutrient rich whole grains which will keep you satisfied for longer.

Ancient grain salad with grilled haloumi

(190 grams) farro

(100 grams) quinoa (we used black quinoa)

tbs extra virgin olive oil

haloumi,

mint & coriander, leaves picked

can chickpeas, rinsed, drained

seedless black grapes

(55 grams) pistachios, chopped

pomegranate molasses

lemon

(80 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

Try this addictive combination of crisp-skinned chicken and juicy roasted grapes for your next dinner.

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