Black Grapes in Pinot Noir Syrup - SOLD OUT

Hints of rare scented geranium, lemon verbena, black pepper, exotic French tea, blackberry, anise, cardamom and bergamot. I served these with foie gras to some friends years ago and they still talk about it. With pork, duck, game hens, quail, beef or lamb. Serve on the plate like a pickle or chutney, or in a little bowl on the side with a spoon for the syrup–which is every bit as good as the fruit!–or deglaze your pan with some syrup and stock to make a sauce. Great with cheese, in salads, or just spoon a few over good vanilla ice cream! Note: fruit fills the jars when raw but shrinks in processing, adding juice to the syrup.

Ingredients: black grapes, wine, sugar, vinegar, corn syrup, herbs & spices
8 oz.

Black Grapes in Pinot Noir Syrup - SOLD OUT
$12.00