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.
Recipe Note
Recipe Notes
If you have a smaller skillet that does not fit the grapes in a single layer, you can use a smaller skillet and cook the syrup and grapes in 2 batches.
Variations and Ideas
In place of black grapes, you could also try preserving red or green grapes with the same recipe.
Usage Ideas
serve with:
Coffee Braised Short Ribs
Simply Roasted Tenderloin of Beef
Broiled Ribeye
We also have the full La Boîte Christmas Dinner ready to reference.
