Sweet Hot Holiday Grapes

Directions

1. Last night I had a class with food scientist/writer Shirley Corriher.
2. Thought ya'll might be interested in one of the appetizers... it wasn't very warm, so I would increase the peppers. Quite a surprise on the ol' holiday buffet, or possibly ringing the bird!
3. Remove from their stems 1 3/4 C. each red flame and green seedless grapes; rinse and place in medium bowl. (Will be approx. 1 1/2 pounds of grapes.)
4. Simmer in medium saucepan over low heat for 10 min: 1 C. sugar, 2/3 C. cider vinegar, 1 C. water and 4 large jalapenos which have been seeded and quartered.
5. Pour mix over grapes. (Add in a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cool or possibly at room temperature. Keeps refrigerated 5-6 days.
6. I noticed which the green grapes are slightly discolored at the end b/c of the vinegar, but it's not bad. Might arrange so you do not see it, or possibly just use red ones...