Candied Grapes

2 lb grapes
1 lb sugar
½ cup orange juice, freshly squeezed
½ cup water
1/8 tsp. salt
1 Tbsp. lemon juice, freshly squeezed
½ tsp. pure vanilla extract
a few cloves (optional)

Remove the stems from the grapes and rinse them. Put them in a pot with the sugar, salt, water and orange juice.

Boil for 15 minutes, stirring occasionally.

Let them sit overnight, and the next day boil them (gently) until the syrup thickens, roughly 45 minutes to an hour. Then add the lemon juice, stir it in, and turn the heat off.

When the grapes have cooled to room temperature add the vanilla. Pack into jars. (Optional: put a few cloves into each jar). I’m sure these were traditionally stored at room temperature, but I keep them in the refrigerator to be safe.