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    Home » Recipes » Condiments

    Grappa Grapes Recipe

    February 13, 2015 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    This is the perfect grappa grapes recipe. Mainly due to the good whack of sugar and alcohol used. Grappa by itself really isn’t all that pleasant, thus the addition of cognac. Grappa is a fiery and potent Italian liquor made from distilled grapes, their stalks and seeds. It will knock you on your ear quicker than Mike Tyson.

    There are two big bottles of grappa tucked in the back corner of our liquor cabinet. We just don’t drink it as a stand alone drink. One bottle is destined to become limoncello, has been since we got it 20 years ago, the other has been slowly used in cooking.

    Grapes marinated in grappa and cognac. These are boozy grape bursts that go well with ice cream, sweetened ricotta or mascarpone. Use the liquor for cocktails along with the grapes.

    Unlike the not very often touched grappa, this household devours its fair share of grapes. During grape season there will be a bowl of them in the fridge. Crunchy sweet chilled grapes easy for the picking. Much healthier for you than reaching in and grabbing some chocolate for a sugar hit. Even Sally loves them.

    Australian Grapes | www.bellyrumbles.com

    In fact Sally is quite adamant that I share my grapes with her. The scenario usually plays out that I have one grape, a second, then a third, if I’m lucky a fourht. It is then that I get the stink eye stare from her and from that moment it is a sharing event. I bite a grape in half and she gets the other half, until my handful of grapes have been happily demolished by the two of us.

    Wanting to make something a little different to my usual baking repertoire using grapes. It dawned on me that grapes and grappa would to be the perfect match for boozy grape preserving. The cognac was thrown in for some flavour. The sugar added to make it all palatable, plus aid in the preserving of these babies, as they soaked up the booze to become little alcoholic bursts of grape goodness. Let’s face the hard truth here, the amount of alcohol used in this recipe would preserve anything. Warning, don’t eat these guys and drive.

    Grapes marinated in grappa and cognac. These are boozy grape bursts that go well with ice cream, sweetened ricotta or mascarpone. Use the liquor for cocktails along with the grapes.
    Grapes marinated in grappa and cognac. These are boozy grape bursts that go well with ice cream, sweetened ricotta or mascarpone. Use the liquor for cocktails along with the grapes.

    The grapes are a perfect accompaniment to ice cream, butter cake, used in a trifle, served with sweetened ricotta or mascarpone, you could even add them to a cheese platter.

    The alcoholic liquid shouldn’t go to waste either. Perfect to use in cocktails, be sure to add a few of the grapes too. Or just drizzle it over the grapes and their accompaniment.

    I now have two jars of these beauties, as you will if you make this recipe. Feel free to half the ingredients if you want, it will still work. We have been eating them as is, but a bit like the bottle of grappa I have other plans for the second jar. Stay tuned for some boozy grape baking.

    Is your family a grape munching family like mine? If so how do you like to eat your grapes?

    Sara xxx

    Belly Rumbles would like to acknowledge its partnership Australian Grapes for this post. This recipe was created, developed and photographed by Sara McCleary.

    Grapes marinated in grappa and cognac. These are boozy grape bursts that go well with ice cream, sweetened ricotta or mascarpone. Use the liquor for cocktails along with the grapes.

    Grappa Grapes Recipe

    Recipe Author: Sara McCleary
    Seasonal grapes soaked in Italian grappa, so perfect with ice cream or with butter cake.
    Print Recipe Pin Recipe
    Servings 15 serves
    Calories 141 kcal

    Ingredients

    • 400 grams red seedless grapes washed and removed from stalk
    • 200 grams caster sugar
    • 200 ml grappa
    • 200 ml cognac

    Instructions
     

    • Place grapes in the sterilised jars.
    • In a jug place sugar, grappa and cognac. Stir until sugar has dissolved in to the alcohol.
    • Pour into the jars, covering the grapes completely. If you find there isn’t enough liquid just top up with a little more grappa or cognac.
    • Seal the jars tightly and store in a cool dark place for one month. Give the jars a little shake every once and a while.
    • Once opened store in the fridge.

    • Serve with ice cream, along side a slice of butter cake, use them in a trifle, serve them with sweetened ricotta or mascarpone, you could even add the to a cheese platter.

    Notes

    You will need 2 x 500ml sterilised jars for this recipe

    Nutrition

    Calories: 141kcalCarbohydrates: 19gPotassium: 50mgSugar: 18gVitamin A: 20IUVitamin C: 0.8mgCalcium: 3mgIron: 0.1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    Grapes marinated in grappa and cognac. These are boozy grape bursts that go well with ice cream, sweetened ricotta or mascarpone. Use the liquor for cocktails along with the grapes.
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    Reader Interactions

    Comments

    1. john | heneedsfood

      February 17, 2015 at 9:23 pm

      Ooh love this idea! I think I'd be throwing them into salads, as well!

      Reply
    2. Martine @ Chompchomp

      February 13, 2015 at 10:26 pm

      Gorgeous idea....yes grappa can be a little deadly. Some bad (foggy) memories there!

      Reply
      • Sara

        February 16, 2015 at 1:26 am

        My really bad experience with grappa is the flavoured ones that taste amazing. I tend to drink a little too much when offered.

        Reply
    3. Lizzy (Good Things)

      February 13, 2015 at 9:13 pm

      Gorgeous! I love, love, love grapes!

      Reply
      • Sara

        February 16, 2015 at 1:25 am

        I have worked out I really love love love boozy grapes!

        Reply
    4. Gourmet Getaways

      February 13, 2015 at 3:19 pm

      Refreshing!! Love seedless grapes! Yum!!!

      Julie & Alesah
      Gourmet Getaways xx

      Reply
      • Sara

        February 16, 2015 at 1:24 am

        Thanks guys

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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