It’s a case of sour grapes. KCCC has taken pickled fruit to another level, by brining red and black seedless grapes in a mix of syrupy balsamic vinegar, punchy red wine vinegar, and warm mulling spices such as cinnamon, black peppercorns and star anise. As gorgeous to look at as they are to eat, each sweetly acidic orb is literally bursting with flavor. And for that, we’re eternally grape-full. 

Tip of the Tongue:

Scatter jewel-like grapes atop tangy goat cheese salads, and use the pickling liquid to make a killer vinaigrette. The grapes make a great accompaniment for grilled pork chops or chicken, and you can even swap ‘em for maraschino cherries when making Manhattans.