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  • 1/3 cup sugar
  • 1 3/4 teaspoons cornstarch
  • 1 cup cold water
  • 3 cups seedless red grapes (about 1 pound)
  • -- Grated rind of 1 orange
  • 1 tablespoon kirsch or Courvoisier
  • 2 cups vanilla ice cream


  1. Combine sugar and cornstarch in a medium saucepan. Stir in water. Cook over medium-high heat, stirring often, until mixture comes to a full boil.
  2. Add grapes and boil briskly 4 minutes, stirring occasionally. Add orange rind and kirsch and boil 1 minute.
  3. Scoop ice cream into individual serving dishes and spoon grape sauce over tops.
—Recipe by Jean Kressy

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The recipe was originally published as Grapes Jubilee on

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