Roast, stew or poach grapes in 8 recipes fit for fall

www.washingtonpost.com
3 min read
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How to cook and bake with grapes, from Concord to Thompson green to Muscat and more.
Any type of grape can be used in cooking, from supermarket varieties such as Thompson seedless green and red flame to blue-black Ribiers and green-to-purple Muscats. Unripe green grapes add a fresh sourness to stews or broths. For ripe or overripe fruit, jam is a common option, especially for red and purple grapes, as are pickles, cocktail syrups and shrubs. Green grapes, which often carry a vegetal note, are great in salads or ceviches. Concords, popular for juice, make a lush filling for pie.

Here are some of our favorite ways to cook with grapes, one of fall's finest harvests. Check out the Recipe Finder for more ideas.

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Sheet Pan Sausage Dinner With Roasted Grapes and Broccoli Rabe, above. In this recipe, a fall favorite from cookbook author Julia Turshen, red grapes are roasted alongside Italian fennel sausage and bright green broccoli rabe for an all-in-one dinner.

Concord Grape Pie. Concord grapes are only in season…
Daniela Galarza
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