41 grape recipes

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Only 4 ingredients! Grape juice studded with banana slices makes this all-natural dessert delightfully glorious!

Crunchy Waldorf-style salad with crisp apples, sweet grapes, celery, and walnuts in creamy yogurt-sour cream dressing for a lighter take on classic fruit salad.

Grape marmalade made the old-fashioned way with just grapes and sugar, no added pectin. Slip the skins, simmer the pulp, then cook it down until the syrup sheets off the spoon and sets.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

German grape torte with halved grapes folded into a whipped egg white and ground almond filling, baked in a buttery lemon-scented shortcrust shell. A traditional autumn Kuchen.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

Pickled grapes in a sweet vinegar syrup, packed on the stem into sterilized jars. A vintage three-ingredient preserve that doubles as an elegant garnish for cheese boards.

Hot Grape Nuts cereal microwaved with skim milk for a warm, crunchy breakfast in under a minute. Customize the texture from big crunch to soft with fresh fruit or honey on top.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Fresh melon and grape salad with cantaloupe, watermelon, and green grapes tossed in a honey-lime-Dijon dressing. A sweet-tangy summer fruit salad with a savory twist.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.