Brandied Grapes are, quite simply, multi-fabulous.
Not only do they transform into an epic fruit dessert topper (perfect for crumbles, pavlovas, custard tarts, ice cream, and even muddled into cocktails) but you also get the bonus of a beautifully infused spirit to enjoy later. It’s like preserving in stereo. One jar, two delights.
This marks the end of my first summer in my new house, and I’ve been absolutely bowled over by the grape harvest. The three vines that wrap themselves across the garden fence turned out to be prolific croppers. These are your classic table grapes: tart, juicy, and generously clustered, and they arrived in such volume that I quickly ran out of ways to eat them fresh.
Beyond the usual suspects like fruit salads, grape compote, grape sorbet and cheese platters, I found myself scratching my head. How could I preserve this abundance for cooler months without resorting to the usual drying methods? Those who know me well will understand my resistance to raisins and sultanas. I’ve never been able to get past their chewy texture, so drying grapes was not going to make the cut.
I did freeze a few batches, which make excellent ice-cube alternatives for summer drinks or even sweet little iced lollies for the kids, but I was still yearning for another way to enjoy these grapes well into the year. That’s when inspiration struck: preserve them in brandy.
As I plucked the last of the grapes from the vines, it felt fitting to give them a grown-up send-off. And what better way than a luxurious bath of brandy and sugar? These little fruits are now tucked into jars where they’ll quietly steep, transforming into soft, boozy gems that will warm winter evenings in the most delicious way.
And the best part? It’s almost embarrassingly easy. The basic method is this: layer clean grapes in sterilised jars, sprinkle over sugar, pour in a good-quality brandy, seal, and set aside. That’s it. No boiling. No elaborate steps. Just a bit of patience and a well-chosen spirit.
Alcohol acts as a natural preservative, so you don’t need to fuss over too much sterilisation, although it is wise to use clean jars with a tight seal. The brandy will do most of the heavy lifting. Over time, the sugar dissolves and the flavours meld. The grapes become tender and intensely flavoured, while the liquid becomes a rich, fruity liqueur that’s perfect for sipping or drizzling.
What can you do with Brandied Grapes?
More than you might think. Here are a few of my favourite ideas:
- Warm them gently and spoon over vanilla ice cream for an instant grown-up dessert
- Fold them into a rich chocolate cake batter for little pockets of surprise
- Serve with sharp cheeses and crackers as part of a rustic grazing board
- Use the brandy syrup in place of sugar syrup in a cocktail shaker
- Drop a few into a glass of Prosecco or soda water for a sparkling aperitif
- Or, of course, eat them straight from the jar with a dessert spoon after a long day
Just be warned. These little fruits are surprisingly strong. Each grape holds a hit of brandy, so consider who you share them with and how many you serve at once. They may look innocent, but they pack a punch.
Like any homemade preserve, Brandied Grapes make a beautiful gift. A ribbon-tied jar with a handwritten tag makes for an elegant and thoughtful offering, whether for a winter birthday, a host gift, or something special under the Christmas tree. That is, if you can resist taste testing the jar into near emptiness before then.
…and further to this (by the way, they were AMAZING), I have also preserved:
- Mandarin segments in Schnapps
- Feijoa Vodka
- Grapes in Sambuca
- Plums in Gin
Brandied Grapes
Ingredients
- Grapes, washed
- Brandy (or your favourite spirit)
- Sugar
Method
- Firstly wash and dry your glass preserving container. As the fruit will be preserved in alcohol there is no need to go through the stringent sterilizing process you would for jams or pickles.
- Wash the fruit and pat dry with a paper towel. Discard any over-ripe or damaged fruit. Pack tightly into glass jars.
- Cover with brandy to the neck of the jar. Sprinkle in a tablespoon of white sugar. Screw lid on tight.
- The sugar will not dissolve immediately but will over time. Swirl the jar occasionally. You can even open the lid and have a sample ‘taste test’ in the weeks to come. Again, as it is preserved in alcohol, just reseal the jar until the next time!
Stunning. I can’t wait for next season so I can make some more.
August 29, 2025
Hi, with the grapes in brandy recipe what size jar do you use. Is it 1 tablespoon per quart or half gallon jar? Ready to try this. Does the amount of sugar play a roll in the preserving of them?
Thanks,
Kathleen
August 30, 2025
Hi Kathleen, great question! I used home-grown table grapes and they were really quite tart….hence I added a tablespoon of sugar, however this is not necessary (a) for preserving, as the brandy is potent enough, (b) if you are using a sweet grape, or (c) if you’d rather not add sugar at all for personal preference. I recall I made around a litre (roughly equivalent to a US quart) for my one tablespoon of sugar. I hope you enjoy it as much as I did! >>Julie
February 19, 2024
In about 1999 before my hubby passed away we made sweet grapes in alcohol. I was sentiment about it. More or less 8 to 10 years later I opened it. A mall bottle. It was delicious. We’d added sugar.
March 23, 2024
Hi Joanie, how delicious! Yes, as the fruit is fully submerged in spirits it can last a very long time. Glad to hear it was still a tasty tipple all those years later. Thanks for sharing. >>Julie
March 24, 2022
How long will the grapes be good in the brandy? forever?
March 25, 2022
Hi Marianna, good question! Mine were delicious (and very potent) two years later. As long as the jars are sterilised and airtight, and the fruit is clean and submerged, the alcohol does the rest! >>Julie
August 21, 2021
I’m sorry they were grapes and brandy
August 24, 2021
Yum!!
August 21, 2021
I put very sweet in jars then covered with brandy — did not use any sugar– and pit lids on them. Do they need to be vacuumed sealed?
August 21, 2021
Hi Carol, I sprinkled just a tablespoon in a large preserving jar…but my grapes weren’t particularly sweet, so you may not need it. I found that the jar didn’t need to be vacuum sealed (as long as it was sterilised and clean in the first place) as the alcohol acts as the preserver! Wait patiently, then enjoy – they certainly pack a punch! >>Julie
January 23, 2021
Hi Julie
Is there any special brandy I should use for preserving grapes?
I’m told not to use a ‘Wind’ brandy but don’t know what that means, is any brandy ok?
January 24, 2021
Hi Susan, I would suggest you use a good quality spirit that you would otherwise enjoy straight or with a mixer. The quality of the spirit will be infused with the grapes and/or other fruit you may choose to soak. After all, you’ll be eating the fruit and supping on the liquid too — so I’d stay away from a low alcohol content spirit as it wouldn’t pack the punch that I personally enjoy. I’m not familiar with Wind brandy. I hope you enjoy your creations. >>Julie
September 29, 2018
I work at Greenfield Village in Dearborn, Michigan. Specifically the Firestone Farm, we show life on a Midwest American farm in the late Victorian era. Another venue is the Daggett Farm from pre-revolutionary New England. Our research shows fruit preserved in alcohol goes way back into history … and it’s delicious!
October 1, 2018
Hi Thomas, I’m glad to know that boozy fruit has been around for a while (perhaps it’s in my DNA)! A big HI from NZ ‘down under’ to Michigan. >>Julie