Souse’ Sugar Grapes
This is my super simple party pleaser Souse’ Sugar Grapes. Easily made with a wine, Prosecco or Champagne of your choice.
I recently made my Souse’ Sugar Grapes for a neighborhood party and the crowd went wild! So, I decide to post the recipe on my blog at the request of the guests. Then I replicated it again for my most recent Farm To Table 4th of July posts, seen below. The truth is Souse’ Sugar Grapes basically means drunken grapes or marinated grapes, and their are many versions of this recipe out there. So I can not take any kind of credit for the originality of this idea. In fact, I have had them so many different places, from bridal showers to ladies luncheons and the recipe is so basic and simple that the recipe does not even require writing down. You just want to start with your favorite type of juicy plump seedless grapes. I went with a mix of red and green for the visual appeal, but the last time I made it I used black and red seedless grapes, which was really pretty too. Perfect for our favorite football team this fall, wink wink…. Go Dawgs!I also think the Cotton Candy grapes would be delicious for this recipe too, maybe paired with a nice Prosecco. The next step, that I so eagerly gave away right there, is to pick a nice wine to pair the grape with, also a Prosecco or a Champagne can be used. Today I am using Stella Rosa Peach wine to add another layer of flavor to my grapes.You then will want to pour the wine over your grapes that have been removed from the stems. Make sure you add enough to cover them so every grape soaks in as much of the wine as it can. Then refrigerate them for a minimum of one hour, I let mine go for several hours for max absorption. Honestly it is kind of like the fruit in Sangria, the longer it sits the better it tastes, and you can drink the wine afterwords too. Which is is my treat while I dredge the grapes in sugar. To me the easiest way to coat the grapes is to lightly strain the grapes with a slotted spoon and place them into a bowl with granulated sugar while still slightly damp. Toss them around lightly in the sugar to coat the grapes. Then place them directly into your serving dish. Some of the ladies I know freeze them at this point. Which is a fun option especially in the summer and it will keep the sugar on the grapes a little better during the warmer months. This step is completely optional, I have served them frozen and non-frozen and they are good both ways.
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