Wild sour grapes - Not grape jelly
I've discovered a mess of sour green grapes near where I live.
Can anything edible be made of it, besides grape jelly? A zingy sauce to accompany something else?
These wild grapes are a perfect sour accent in a tradional Persian stew of Khoresh-e bademjan, lamb with rich eggplant/tomato sauce.
My recipe is similar to the one linked below but I substitute Persian allspice "advieh" with 1 and 1/2 tsp cinnamon and 1/2 tsp nutmeg. I also use less meat, between 1 and 1.5 lb. Substitute lean stewing beef for the lamb if you like.