Best 9 Apple Grape Syrup Recipes

GRAPE APPLE CRISP

Steps:

• Preheat oven to 350ºF.
• Peel and core apples, then cut into thin slices and place in a large bowl.
• Stir in 3 TBS granulated sugar, 2 TBS flour, lemon juice, lemon zest, cinnamon and cardamom with the apples.
• Clean grapes and remove from stems. Cut the larger grapes in half and add all the grapes in with the apples.
• Transfer fruit mixture into a 9-inch baking dish.
• In a small bowl, mix together 1/2 cup flour, oatmeal, almond slices, 1/4 cup sugar, brown sugar and salt.
• Using your fingers, squeeze butter into the flour mixture until it resembles pebbles.
• Sprinkle the topping evenly over the fruit and bake until browned and bubbly, about 1 hour.
• Serve warm or cool to room temperature.

HOW TO MAKE GRAPE SYRUP

Steps:

• Combine the jam or jelly, corn syrup, and water in a saucepan. Measure out 1 cup (220 g) of your favorite grape jam or jelly and pour it into a small saucepan. Add ½ cup (118 ml) of light-colored corn syrup and ¼ cup (60 ml) of water and stir the ingredients to combine them.
• Heat the mixture over medium-low until the jam or jelly dissolves. As the mixture heats up, continue to stir it occasionally with a spoon or other utensil. Don't let it come to a boil! Keep heating the mixture until the jam or jelly melts into the liquid ingredients.
• Beat the syrup mixture with a whisk if it doesn't look smooth enough. Once the jam or jelly melts, remove the saucepan from the heat. You can use a wire whisk or a rotary beater to create a smoother consistency, if desired. If you're happy with the current consistency, you can skip this step.
• Use the syrup as a topping or as a base for drinks. Grape syrup makes a great topping! You can drizzle warm grape syrup on oatmeal, yogurt, ice cream sundaes, pancakes, and more. You can also use the syrup in your favorite cocktail recipes or mix it with a little soda water to make a refreshing grape drink. Try adding a splash of grape syrup to champagne for a bubbly treat. Grape syrup pairs wonderfully with warm, fresh biscuits. Refrigerate leftover syrup in an airtight container for up to 1 week.

APPLE SYRUP

Steps:

• In a small saucepan, combine the cornstarch, cinnamon, nutmeg and apple juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sugar substitute.

APPLE SYRUP (APPELSTROOP)

Steps:

• Add the apple juice, lemon juice, star anise and cinnamon to a saucepan.
• Boil on a medium-high heat and reduce down to 1/4 of the original volume, stirring occasionally.
• This can take an hour or two.
• Remove the star anise pods.
• Now add the sugar and boil until the sugar is dissolved.
• The apple syrup is ready when it coats the back of a spoon but still drips off like honey.
• Pour the apple syrup into a clean jam jar. Apple syrup keeps for quite a long time. Tips: If the apple syrup has cooked for too long it may go hard in the jar. If this happens, you'll simply have to put it in the microwave for a minute before using, so it'll turn runny again. Therefore, it's probably best to keep it in a container that can go in the microwave if needed. Soak your saucepan in hot tap water and the gloopy syrup residue will simply dissolve. No need to scrub!

APPLE SYRUP

Steps:

• In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.

APPLE GRAPE SYRUP

Steps:

• Combine sugar and 1 1/2 cups water in a pot and bring to a boil over high heat, stirring often to dissolve sugar. Pour into bowl, cool to room temperature, then refrigerate. When cold, mix in remaining ingredients and refrigerate until completely chilled, at least 2 hours.
• Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.

APPLE SLAW WITH GRAPE DRESSING

Steps:

• Heat oven to 350 degrees. Spread walnuts on baking pan. Bake until fragrant, about 10 minutes. Set walnuts aside to cool.
• Place Concord grapes in the bowl of a food processor, and puree. Pass puree through a fine sieve set over a small bowl, and discard solids. Add walnut oil and lemon juice to the bowl, and whisk to combine. Season with salt and pepper; set grape dressing aside.
• Fill a large bowl with cold water. Squeeze lemon halves into water; add rinds. Using a mandoline or a sharp knife, julienne apples. Place apples in acidulated water. Set aside.
• When ready to serve, drain apples. Combine apples, green and red grapes, and dressing in a large bowl; toss gently to coat. Top with reserved toasted walnuts.

CRISPIEST APPLE CRISP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced apples with lemon juice to prevent browning.
• Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes.
• Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling.
• Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.

APPLE GRAPE SALAD

Steps:

• In a large saucepan, combine sugar and flour. Stir in water until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter and vanilla. Cool to room temperature. , In a large bowl, combine the apples, grapes, celery and walnuts. Add the dressing and toss gently. Refrigerate until serving.