PICKLED GRAPES

1 1/2 cups granulated sugar
3/4 cup white wine vinegar
1 cinnamon stick
1/4 teaspoon salt
16 seedless green grapes
16 seedless black grapes

Combine the sugar, vinegar, cinnamon stick and salt in a saucepan. Simmer over medium heat until the sugar has completely dissolved, about 5 minutes.

Pour the mixture over the grapes, and allow the grapes to cool to room temperature.

Refrigerate overnight, covered. The grapes are ready to use now or they can be stored in the refrigerator for up to 2 weeks.

Makes 32 pickled grapes.
Source: The Culinary Institute of America: Grilling

Note: Slice grapes in half when serving to children.