There are countless applications for simple syrup, and this rhubarb variation gives anything you add it to a distinctive and delectable flavor. Sprinkle 1 to 2 ounces over ice cream or pancakes, or add them to sparkling water, iced tea, champagne, or a cocktail! For up to a week, keep in a glass jar in the refrigerator. Can be frozen for a future use.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups red or green grapes
- olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon balsamic vinegar, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
- Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.
Reviews
I’ve made this twice now; the first batch was excellent. I used red grapes and wound up looking them a very long time (I checked it frequently though,) as they were not wrinkling or splitting, but they were surprisingly delicious- and I usually don’t even like grapes. I accidentally overcooked the second batch and that was not pleasant, so definitely keep an eye on it.
Excellent! I used Moon Drop Grapes and had to roast them for 30 minutes before they started to wrinkle and split. I enjoyed these so much and will make them on a regular basis. Thanks for the recipe, Olivia!
I turned this recipe into a delicious sauce by cooking it on the stove top. It was absolutely fantastic served over a white fish fillet! I have used this sauce with cod, baramundi and grouper so far, and intend on trying it with venison. Brilliant recipe! Thank you for sharing it.
I guess I got the wrong kind of grapes because even after about 30 minutes they were still not wrinkled or split. I have not finished them yet because they are just out of the oven
Ten stars for sure. WOW.
These were surprisingly very good. It took 30mins for them to wrinkle in my oven. Will definitely make again.
Delicious addition to our happy hour options. This dish gives a lovely dipping syrup for your leftover pieces of crusty bread.
I had to talk myself into eating them so of course I did not like them. My husband first called them “interesting” and later said he did like them. So they weren’t a total flop but I won’t make them again either.
Keeper for sure! Three of us went through a whole bowlful with cheese and crackers. Minor variations: I used black moondrop grapes, dried herbs because I didn’t have any fresh, and a white balsamic vinegar which is probably a little lighter a taste than regular. All-in-all, a delightful surprise for everyone!
Delicious. Did not taste anything at all like expected. Made me think I was in Italy!
My grapes bleached while cooking and I offered them to my family as eyeballs. However, they were pretty good! Everyone thought baked grapes sounded weird, but they finished them off and I didn’t get any negative reactions! I’ll try them again.
I could not believe how good these are, especially when you eat them when they’re still warm. Everyone who tried them was totally taken by surprise, in a good way.
These were really good. Served it with smoked gouda and white wine. Great happy hour for me and my husband.
Easy and very good! Can see serving in a bowl on a cheese platter. Would go great with red wine too. The texture was surprising and pleasing.