Instructions: Last night I had a class with food scientist/writer Shirley Corriher.

Thought yall might be interested in one of the appetizers... it wasnt very hot, so I would increase the peppers. Quite a surprise on the ol holiday buffet, or ringing the bird!

Remove from their stems 1 3/4 Cups each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of grapes.)

Simmer in medium saucepan over low heat for 10 minutes: 1 Cup sugar, 2/3 Cup cider vinegar, 1 Cup water and 4 large jalapenos that have been seeded and quartered.

Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature. Keeps refrigerated 5-6 days.

I noticed that the green grapes are slightly discolored at the end b/c of the vinegar, but its not bad. Might arrange so you dont see it, or just use red ones...

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