Vinegared Grapes

- ½ cup high-quality white wine vinegar
- ½ cup sugar
- ½ teaspoon mustard seeds
- 1 bay leaf
- ¼ teaspoon crushed coriander seeds
- ½ teaspoon hot red pepper flakes
- 1 shallot, minced
- 2 cups red grapes, cut in half and seeds removed
Instructions:
These grapes make a great cold complement to rich meats such as liver or venison, and are an unusual foil for a rich cheese like Stilton or Gorgonzola.
- Combine all the ingredients except the grapes in a nonreactive saucepan. Bring to a boil and simmer for 2 minutes.
- Add the grapes and simmer for 3 minutes. Remove from the heat. Chill, then serve as a relish.