Rinse the grapes, remove the stems, prick each one with a needle and place in a large enough bowl. Bring wine, vinegar, sugar and spices to a boil and cool again. Pour over the grapes form, weigh down with a plate and steep for one night.
The following day, drain the fruit and pour into jars. Boil the syrup for 10 minutes and pour it over the fruit, close the jars and leave them to cool. This is a delicious addition to roast hare.
Tip: Stock up on high-quality spices – it pays off!
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