As a kid, I hated Thanksgiving. To me, it was really just a precursor to Christmas. Thanksgiving provided no presents, no lights or songs, no cheer. It was really a holiday for those who loved football and turkey, two things I couldn’t stand. You can see, really, how a child’s mentality would not be totally equipped to love Thanksgiving.
Now, however, I love Thanksgiving. It is an incredibly close second to Christmas, in my book. We’ve established a few fun family traditions that I hold dear in my heart. They include big breakfast, lots of cooking, the parade. How else would I keep up with my Broadway musicals? There’s the dog show after, followed by a roaring fire and lots and lots of delicious foods. Each year, Brian and I brainstorm for weeks ahead of time, trying to find a new dish to add to the mix.
Most times, there are meager appetizers. Just some deviled eggs, maybe a shrimp boat or a cheese ball. This year, however, I think I’m going to throw these red wine soaked grapes into the mix. I made them over the summer and have been hoarding the recipe, trying to find the right time to share. Thanksgiving is certainly the right time. They’re rather easy to prepare and just need a bit of soaking time. However, they get better the longer they soak so make these babies ahead of time on Tuesday or Wednesday. You’ll love the taste of the wine mixed in with the grapes. Of course, the wine you choose will affect the flavor so go with something you really love. We used our favorite stand-by, Gollywobbler Black. It’s a sweet wine without a lot of acidity. I’d recommend a squeeze of lemon if you choose a very sweet wine, just to give it a little balance.
These grapes are easily popable and make a great pre-dinner appetizer. So go for it!
- 3 cups red seedless grapes
- 2 cups red wine
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. granulated sugar
- Place the grapes in a large bowl and set aside. In another bowl, combine wine, vinegar and sugar until well mixed.
- Pour the mixture on top of the grapes. Cover with plastic wrap and refrigerate for at least 48 hours.
- Once refrigerated, strain the grapes from the wine mixture and serve.