Indulge your sweet tooth with a fun and festive snack board featuring three unique and delicious ways to enjoy Holiday grapes. Try these juicy recipes on their own for a Holiday grapes-inspired sweet treat, or prepare them all at once for the ultimate Sweet Snack Board!
Holiday Grapes Peanut Butter and Jelly Cups
Ingredients:
Chocolate:
- 1 (12oz) bag of milk chocolate chips
- 2 tablespoons of coconut oil
- 1 teaspoon of vanilla extract
Jam filling:
- 3 cups of Holiday grapes
- 1/8 teaspoon of cinnamon
- Sprinkle of cardamom
- 2 tablespoons of balsamic vinegar
- 1/3 cup + 3 tablespoons of red wine
- 1/4 cup of maple syrup
- 1/4 cup of chia seeds
Peanut butter filling:
- 1 1/4 cup of creamy natural peanut butter – no sugar added
- 3 tablespoons of coconut oil
- 1/4 cup of maple syrup
Instructions:
- Prepare a small baking tray with 12 cupcake liners or reusable silicone cupcake liners.
- Next, prepare each of the ingredients.
Chocolate
- Using a double boiler, fill your saucepan with water and enough room so the heatproof bowl doesn’t cause the water to overflow when you place it on top. Pro-tip: If you don’t have a double boiler, create one using a medium-sized saucepan with a heatproof bowl for the chocolate.
- Allow the water to heat up over medium heat.
- Once the water has started to boil, drop the temperature.
- Add the chocolate chips, coconut oil, and maple syrup to the bowl in the top portion of the double boiler.
- Cook over low heat, whisking until the chocolate has melted.
- Remove from heat and whisk in the vanilla.
- Once melted, put a scoop of chocolate in the bottom of each of the cupcake liners and place in the freezer for 15 minutes.
- Prepare the peanut butter.
Peanut butter
- Add all of the ingredients into a medium-sized saucepan and cook over medium-low heat.
- Whisk consistently to prevent the peanut butter from burning (you could also use a double boiler for this).
- Once the mixture is creamy and smooth. Add a scoop of peanut butter into each of the cups and place back in the freezer for 15-20 minutes.
- Prepare the jam.
Jam
- Add all of the ingredients except the chia seeds into a medium-sized saucepan and cook over medium heat.
- Once the mixture comes to a soft boil reduce heat and add in the chia seeds.
- Continue to cook the mixture until the jam starts to thicken up.
- Let cool.
- Once the jam has cooled. Add a scoop of the jam to each of the cups and put it back into the freezer.
- Let sit for another 15 minutes.
- While the cups are back in the freezer reheat the rest of the chocolate using the double boiler method.
- Once reheated pull the cups out for the last time and top them off with the remaining chocolate.
- Then allow them to chill for about 20-25 minutes.
Place on a cheeseboard or a snack board.
Candied Holiday Grapes
Ingredients:
- 1 cup of Holiday grapes
- 1 cup of water
- 1/3 cup of cane sugar
- 1 cup of sugar
Instructions:
- Prepare a baking tray with a cooling rack on top for the grapes.
- Wash off the Holiday grapes and set them aside.
- Add the water and ⅓ cup of cane sugar to a small saucepan.
- Cook over medium heat until the sugar dissolves stirring occasionally.
- Once the sugar has dissolved remove from heat and add the grapes. Make sure the grapes get coated in the sugar mixture.
- Let them sit in the sugar mixture for 5 minutes.
- Remove and place on the cooling rack for 45 minutes to an hour. You want the sugar mixture to drip off and to be slightly tacky so the sugar sticks a bit better.
- Once the grapes are a bit tacky roll them in the cup of sugar and place them on your cheeseboard.
Holiday Grapes Spiced Jam
Ingredients:
- 3 cups of Holiday grapes pulsed in a high-speed blender or food processor
- 1/8 teaspoon of cinnamon
- Sprinkle of cardamom
- 2 tablespoons of balsamic vinegar
- 1/3 cup + 3 tablespoons of red wine
- 1/4 cup of maple syrup
- 1/4 cup of chia seeds
Instructions:
- Add all of the ingredients except the chia seeds into a medium-sized saucepan and cook over medium heat.
- Once the mixture comes to a soft boil reduce heat and add in the chia seeds.
- Continue to cook the mixture until the jam starts to thicken up. I prefer to serve my jam warm on my cheese boards, but you can also let it cool down too.