TOO many grapes and too much jam!
A friend had a bumper crop of reddish-bluish wine grapes so I got a bushel and a half. I've already made enough jam to last a while and the rest of the grapes have been cleaned, cooked and skins and seeds have been sifted. No sugar added yet. What can I do with this raw product besides grape juice or (shudder)~more jam?
If you hadn't already cooked them I would have said: Roast them. That's right. Just Google for "roast grapes recipes". I've made roasted sausages and grapes, chicken, vegetables, pears/apples/grapes as a condiment. The sky's the limit really. Then there's always chutney. Or a syrupy sauce for grilled or roasted meats or desserts.
I've been looking into that as well. A lot of them call for tapioca or gelatin. I'd like to find one as simple as possible but doesn't look too different than blueberry, I have a very picky eater in the house who eyes anything that looks different like it could be downright poison!
A search for grape puree recipe found some creative ideas -
cheesecake with cashews
mix with garam masala for a sauce
bake to make fruit "leather"
freeze with almonds as an ice / sorbet
give away to young moms for use in homemade baby food
spoon over cream cheese and spread the combo on crackers as appetizer
some more thoughts...
ice cream - grape and vanilla bean; or grape cheesecake; or...pb and grape...
granola bars or granola
i like to occasionally add them to chicken salad, not sure how they would be cooked though...
on a sandwich with brie or taleggio or goat cheese... maybe some toasted pistachios or pecans or almonds or walnuts... some herb depending upon the cheese/nuts
puree and use in a salad dressing
i love frozen grapes, but alas, too late for that!
Freeze them in small containers (plain ole ice trays), with added sugar, if desired Then, eat them like popsicles..:local dessert :)
I used to make this slow-braised pork w/ black grapes and balsamic recipe all the time and my family loved it. I haven't made it in a few years but now that I am reminded of it it's the perfect time of year for it.
In searching for the above recipe, I came across this one from Food & Wine - pork with grapes and tarragon, and I thought it looked good as well. I love tarragon but don't use it very often:
Pickled grapes are fantastic in cocktails
Spiced grapes marinated in red wine and mulling spices