Nothing bothers me more than to have to throw out food that is still good, but maybe not in its prime in terms of freshness. Quite frankly, I think some of the ‘expiration’ date or ‘good until’ dates are marketing ploys…trust me, my kids give me a hard time about it, and like detectives, they’re always ‘inspecting’ the dates on things. Of course, I’m living proof that even if something is ‘expired’ or eaten beyond its ‘edible’ date, sometimes you won’t die! How many times do grapes start getting wrinkled and shrivel into almost raisins right in front of your eyes on your kitchen cabinet? Too many time for me to count…so what do I do? I make ‘Fresh Red Grape Brandy Reduction Sauce.’ This sauce can go from going on pork or chicken to pound cake and ice cream~~you gonna love it!
What you need:
2 tbl butter
2 cups of fresh red grapes (these can be almost going bad…no problem!)
¼ cup brandy
What you do:
In a medium size saucepan, melt butter, add grapes and toss and cook about 5 minutes. Slowly add in brandy and cook another 10-12 minutes or until there’s a slight thickness. Turn off heat and remove pan. Refrigerate if not using immediately. Can be reheated.
©2012 Alice D’Antoni Phillips Ally’s Kitchen