What can I do with 1-1/2 lbs of Concord grapes?

[gimlis1mum]

The grapes came in our fuit share this week. I don't mind the seeds, but the skins are a little tough for my taste. Recipes that I found online for pies, jelly, or preserves need a greater quantity of grapes..any ideas for incorporating these beauties into other dishes?

[Chefalicious]

How about a chutney? last summer I made a chutney with this recipe:
http://www.grouprecipes.com/18324/del...

I've also made grape and apple chutney too. Just delicious with pork and chicken.

[zamorski]

Grape sorbet is amazing.

[Vetter]

I bet they'd make a fab infused vodka. Crush them gently and cover them with a decent vodka or Everclear. Sieve, then use to make drinks in a few weeks.

Or make jam with them, but add something else to supplement. Plums?

[Krislady]

I wonder if you'd have enough grapes to do a grape bread? This recipe calls for 2 pounds but maybe if you hold back some of the dough, or just use what you've got:

http://divinacucina.blogspot.com/2009...

I made it last fall with local concords, and as I recall, it was really REALLY good.

[eight_inch_pestle]

Haven't had them in forever, but you're not supposed to eat the skins---at least we never did growing up. Use your fingers in conjunction with the tip of your tongue against the back of your front teeth to shoot the incredibly sweet meat into your mouth. Suck a little flavor out of the skin and discard. I inhaled these by the bagful this way when I was a kid. Edit: we also never really chewed the flesh, just squished a little flavor out and swallowed whole.

[greygarious]

I have always eaten the skins. I think they contribute a lot of flavor. Chew them up and spit out the seeds. They are a fruit best enjoyed in private! The new owners of a house on my mail route had no interest in their Concord grape vines so I used to pick a small bunch several times a week. What I didn't eat I put out for the birds and wildlife in the woods behind my house. Mother Nature thanked me with a volunteer vine on my property! Unfortunately it's growing in some shady shrubs so doesn't yield much. My postal customers chopped down their vines. incidentally, the best fruit on those vines was what remained at the very end of the season, when most of the leaves had dropped and nights were cold or even frosty. Those grapes were starting to shrivel and had incredibly concentrated, extra-sweet/tart flavor.

[eight_inch_pestle]

You know, greygarious, almost as soon as I posted I remembered chewing on the occasional skin a little more thoroughly, and even eating one every now and again. It really has been a long time for me. But I think the point for the OP is that if s/he finds them too tough there's no need to eat them. In any event, I'm terribly jealous of your experiences with free concords---they're a special treat any way you eat 'em.

[4Snisl]

I once made a wonderful grape granita by juicing the grapes, stirring in some fresh lime juice to taste, and freezing/scraping into a gorgeous, refreshing dessert.