8 Grape Recipes To Brighten Otherwise-Eh Meals

Oven-dried, preserved, or puréed—there are so many ways to extract the best flavor from each juicy lil orb!

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Updated May 19, 2024
A mix of different colored oven-dried grapes on a baking sheet

Serious Eats / Vicky Wasik

Grapes are practically obligatory on cheese platters and in buffet lines, lunch boxes, and fruit salads. Sometimes they provide a juicy, sweet interlude in between savory bites; other times they merely add a pop of color and texture.

In late summer through fall, when they're at their flavor peak, is when grapes assert themselves in everything from salads and entrées to desserts and beverages. But since they're available year-round, you can make the most of them anytime. We've gathered some inspired grape recipes that showcase the best of the fruit: sweet and tangy pickled grapes, plump oven-dried grapes, dark chocolate–glazed olive cake studded with roasted red grapes, and grape sorbet, to name a few. You may even try your hand at making DIY grape soda—why not!

  • Concord Grape Jam

    Open jar of Concord grape jam with a spoon in it

    Serious Eats

    For those turned off by overly sweet, artificial-tasting commercial grape jam—like the kind in single-serve packets—this homemade Concord grape jam might change your mind forever. Extraordinarily aromatic and full of concentrated grape flavor, it's the ideal balance of sweet and tart. Just pinch those deep, dark orbs between two fingers to pop off the skin and cook them with sugar to the gel stage—no pectin required.

  • Oven-Dried Grapes (a.k.a. Raisins) Recipe

    Closeup of assorted colors of oven-dried grapes

    Serious Eats / Vicky Wasik

    You really can't compare these plump, juicy beauties to their shriveled boxed cousins (even after they've been rehydrated). That's because oven-drying grapes at low temperatures produces a light caramelization and intensifies their overall grapiness. Plus, choosing different varieties gives you a spectrum of colors and flavors, opening up a world of applications—from bagels to salads and more!

  • Celery Soup With Peanut Crumble and Pickled Grapes

    A bowl of celery soup topped with pickled green grapes and peanut crumble

    Serious Eats / Emily Dryden

    Here, the celery purée, pickled grapes, and spicy, savory peanut topping is Sohla's clever and cheeky play on the quintessential childhood snack: ants on a log. Peeled or unpeeled, these tart gems add brightness that counterbalances the creamy soup and crunchy nuts.

  • Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese

    Serving bowl of kale salad with serving utensils beside it

    Serious Eats / Vicky Wasik

    Toasted walnuts and blue cheese are a pretty classic combination, particularly when it comes to salad toppings. But oven-dried grapes take this kale salad to the next level, providing pops of juicy sweetness that surprise and delight with every bite.

    Continue to 5 of 8 below

  • Easy Grape Jam

    Open jar of grape jam beside a cut and wrapped peanut butter and jam sandwich

    Serious Eats / Emily Teel

    While this is actually more of a grape jelly than a chunky, set grape jam, it is 100-percent delicious, simple to make, and makes a killer PB&J. Cooking the grapes whole and then running everything through a food mill eliminates the tedious task of peeling and seeding the grapes.

  • Concord Grape Cake

    Concord Grape Cake on a wooden cutting board with one slice removed

    Serious Eats

    If a cake can be a celebration of fall and Concord grapes—which have a disappointingly short season—this would be it. The yellow cake, spiked with a little white wine, serves as a canvas for the sweet juicy grapes on the inside and glossy intensely flavored jam on the top.

  • DIY Concord Grape Soda

    A tall glass of grape soda over ice with a red and white striped straw

    Serious Eats / Marcia Simmons

    Unless you buy the fancy pants or "gourmet" variety, most commercial grape sodas don't taste much like grape at all—more like sweet fizzy purple stuff. Making it yourself is not only way tastier, but also much cheaper. This DIY version uses fresh Concord grape juice, Champagne yeast for carbonation and dryness, agave syrup, and lemon zest for a pop of brightness.

  • Grape Sorbet

    A heaping spoonful of grape sorbet displayed with a bunch of green grapes

    Serious Eats / Robyn Lee

    If you've never thought about making grape sorbet, you should. It is a wonderful palate cleanser, accompaniment with cheese, or a refreshing dessert. For the best results, use the most flavorful, naturally sweet grapes available. Processing the grapes in a few fast pulses will keep the skin and seeds intact and make straining the purée easier.

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