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Although it was too long ago to remember, I did make a rhubarb and grape pie. With cinnamon, butter, flour, and sugar. I mixed the fruit, flour, cinnamon, butter, sugar in a bowl. Filled a pie shell, and baked for about 45 minutes.
The only things I can remember from all the pies I made from that time is I liked every single one of them, and the grapes, I sliced in half before using them.
That sounds good! I always wondered what grape pie would be like.
Definitely don’t juice them and mix it with yeast.
You might accidentally make alcohol in about 2 weeks
I can't guarantee that I might accidentally do this, then accidentally drink it, then accidentally make some more.
Pickle them
Give'm to that' pesky duck that keeps pestering my lemonade business every fucking day
Look friend, this is one of the only examples where “The Customer is Always Right” applies.
Diversify!
Hey, uh.... Ya got any grapes?
I'd probably squeeze the juice and freeze it. Then use the skins for chimia (a type of jelly - see further info below*). Here's the recipe:
That's it. If preserving it put it inside pots while still boiling hot, and they should outlast the thermal death of the Universe.
*further info: @[email protected] mentioned that the distinction between jam and jelly depends on the country for English speakers. Well... when you speak Portuguese it varies regionally in Brazil (and likely in Portugal, too), and it might have one to three categories. I grew up with three:
That's basically as far north as Paraná though. Norther than that (São Paulo) and people don't use the word "chimia"; go further north and they take "geléia" and "doce de frutas" as synonymous.
hmmm.
that sounds delicious. gonna have to give a go the next time I have too many grapes. Usually I go with blackberry jam boil the black berries until they're easily mashed, mash through a fine strainer to get rid of the seeds, then add sugar, a little lemon zest, some cinnamon. some conrstarch. add some water to help things mix, and reduce to the right consistency.
It, ah, also makes an awesome topping for vanilla ice cream, if you add some whole berries back in while it's reducing.
This is a nice way of using the leftovers from making blackberry jam. We get about a gallon of blackberries from our back yard each year. I'm gonna give this a whirl.
I'm a bit biased because I grew up with this sort of stuff, but I think that it is delicious. Just don't skip the first step (boiling then straining the water), specially with darker grape varieties, otherwise the tannins get a bit too strong.
It, ah, also makes an awesome topping for vanilla ice cream, if you add some whole berries back in while it’s reducing.
That's an amazing idea. And I think that blackberries are in season now here (it's usually late Feb, early March in the S. Hemisphere), might be worth checking the neighbourhood for some.
for topping, I suggest leaving it a little more liquidy, but you can also heat it up a bit.
also goes great on top of pancakes and waffles if you're not a fan of straight liquid sugar.
Chimia sounds really interesting. I've never heard of it before. Thanks for the recipe!
Very interesting about the different types of jellies and jams. I knew about the whole jelly/gelatin thing (I'm from the US so I don't refer to gelatin as jelly).
Make grape compote and freeze. Otherwise jelly or jam are good options as said elsewhere.
Are we talking just a flat of grapes? Or more. Because wine is a classic way to deal with excess grapes.
Not quite that many. Like two large store packages. You think it would be enough for a batch? I have been wanting to try making fruit wine.
My experience home brewing is limited to a handful of very small batches of mead, but as far as I know there's not much reason you couldn't simply scale any recipe down if it isn't enough.
If you like fish, the best trout I think I've ever had was trout amandine with grapes. Sounds weird, but it worked surprisingly well. Oh, or waldorf salad, which is apparently a controversial suggestion, but I used to love it.
Move somewhere that their leadership is appreciated.
You can puree them and make jam. Or juice them and make jelly.
Iirc, that’s the old school canning method for preservation
Edit: here is a good set of instructions for jelly. The difference between jam and jelly is that jam uses whole fruit that’s been puréed.
(At least, that’s the distinction in the US. I’m aware euro, jelly=jello in some places.. jello sets harder...)
I would suggest straining it for jelly instead. You tend to get a better texture that way, and you can usually find a canning section in most grocery stores with mason jars, rings and lids. Everything gets sterilized in a pressure cooker (or boiled) to help it last. If you don’t want to use the ring-leads, the parrafin wax that’s also right there can be used- melt in a double boiler and pour a 1/2 on top.
(or… if you don’t use gas, just a pan, is fine. To quote my grandma, “It is wax. You can make candles out it. Or a house fire.” She taught me most of what I know about canning)
Jelly or jam is a great suggestion. I've made jams and preserves before, so I've got everything to make it with.
I might actually try making grape jam, since I've never had it before (or even seen it anywhere).
If your teeth aren’t sensitive to cold some people enjoy frozen grapes. If you have other fruits you could add it to a fruit salad or parfait. If all else fails you can make jelly.
Freeze them? That's a popular snack at my house.