Uva sotto grappa
Fresh grapes in "grappa"
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- 1 kg (2 1/4 lb) black and white grapes
- 8 cloves
- 5 cm (2 in) cinnamon stick
- 200 g (7 oz) sugar
- 1/2 l (16 fl oz - 2 C) "grappa" or brandy
- glass jars, well washed and dried
- Time:
preparation - 30 minutes
preserve for 2 months - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Choose thick skinned grapes. Wash them and pat dry, gently, with absorbent kitchen paper.
Cut every berry from the stalk but you have to leave a little of the stem attached to each.
Prick every berry with a needle and put in one or two glass jars, filling them.
Add cloves and cinnamon. Let sugar dissolve in "grappa"; then pour it into the jars, covering all the fruits.
Cork hermetically every jar and store at least 2 months before eating.
The author Loretta Sebastiani lives in Italy (IT)
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