Preserved Black Grapes
Helen Park
Yield 4 cups
Condiment
In preparation for a lovely meal, pair the preserved grapes to balance a rich meal of braised dishes or with a beautiful cheese and charcuterie platter featuring cured meats and delicious cheeses.
Ingredients
4 cups black seedless grapes, washed and patted dry
¼ cup red onion, finely diced
3 Tbsp brown sugar
1 tsp fine sea salt
2 tsp Isphahan
1 cup balsamic vinegar
½ cup silan
2 Tbsp pomegranate molasses
Directions
In a large heavy bottom skillet on high heat, bring the red onion, brown sugar, salt, Isphahan, balsamic vinegar, silan, and pomegranate to boil. Stir occasionally to ensure the sugar and salt are dissolved and the ingredients are evenly combined.
Add the grapes and bring back to a boil.
Once the grapes and liquid have come to a good boil, turn off the heat and leaev to cool to room temperature.
Transfer to a clean container and store refrigerated up to one month.
