Grape Spoon Sweet (Stafyli Gliko)
I’m drowning in work right now, but these candied grapes in syrup are a quick and easy confection to make, so I made them.
Ingredients
2 lb grapes (if you want seedless candied grapes, use seedless grapes!)
1 lb sugar
1/2 cup orange juice
1/2 cup water
1/8 tsp salt
1 TB lemon juice
1/2 tsp vanilla extract
a few cloves (optional)
Execution
Remove the stems from the grapes and rinse them. Put them in a pot with the sugar, salt, water and orange juice.
Boil for 15 minutes, stirring occasionally.
Let them sit overnight, and the next day boil them (gently) until the syrup thickens, roughly 45 minutes to an hour. Then add the lemon juice, stir it in, and turn the heat off.
When the grapes have cooled to room temperature add the vanilla. Pack into jars. (Optional: put a few cloves into each jar). I’m sure these were traditionally stored at room temperature, but I keep them in the refrigerator to be safe.
Comment by Peter G
I love all the Greek spoon sweets…Admittedly I have never seen the “stafyli” one. Nice work as always Lulu.
Peter G’s last blog post..Grilled Halloumi with caramelized Fennel
Comment by Ivy
This sounds very good Lulu. I never heard this version with the orange juice in it but it adds extra taste. Why is the salt added? This year I have not made any yet but my cherry spoon sweet is nearly finishing, so I think I will make some.
Comment by maria verivaki
i recently made some of these too – i used perlagonium rose-scented leaves for extra aroma, and they were heavenly
maria verivaki’s last blog post..Pitahaya
Comment by Lulu
Thanks, Peter G.
Ivy, the salt sort of rounds out the tartness of the orange and lemon.
Maria, that sounds like a lovely addtion. I’ll have to try that sometime. I’ve been meaning to get some scented pelargoniums for the garden anyway.
Comment by FoodJunkie
I love stafyli glyko! I love it! I once ate a whole jar, but i was 10 years old so it doesn’t count
Comment by Paula
Oh my gosh! I’ve never seen anything like this! Oh, I bet they taste great with the orange, lemon, and vanilla flavors. I think I’d like them both with and without cloves. I fear I’d start sampling them and never stop! YUM!
Paula’s last blog post..Company Worthy Salad Nicoise
Comment by Lulu
LOL, FoodJunkie! It’s hard to believe that even a 10-year old could ingest that much sugar!
Don’t worry Paula, you’d get filled up with the sugar fast. And even if not, you could just remind your conscience that fruit is good for you.
Comment by Cheryl
This looks great-I’ve never had grape spoon sweets before. I think that the vanilla is a great addition!
Cheryl’s last blog post.."Tortalitza" the tortoise
Comment by b
I have not tried this particular spoon sweet…but I might spend many months in Greece and never try all the varieties people come up with.
b’s last blog post..It’s a Bit of a Stretch…………………
Comment by Lulu
@ Cheryl – the vanilla gives the syrup a nice flavor.
@ b – Wouldn’t it be a fun project to try to eat every greek food in existence?
Comment by Nate
what do you eat the candied grapes with / in?
Nate’s last blog post..Thien Long Restaurant (San Jose)
Comment by Lulu
Hi Nate! Spoon sweets such as this are traditionally eaten by themselves. But they’re great on ice cream, or on pound cake, or with yogurt, or…used with anything where you might use honey or a syrup or a candied fruit.
Comment by maria
My Giagia made stafyli glyko every summer with the grapes that she would pick from the vine in our yard. It was delicious just as yours looks too! Thank you for bringing back som many memories!
maria’s last blog post..An Apple a Day …
Comment by FoodJunkie
Hi Lulu, I have a little award for you on my blog!
Comment by Laurie Constantino
This is one of the few spoon sweets that I really and truly like. Great recipe!
Laurie Constantino’s last blog post..PESD with Recipe for Pasta with Spicy Cauliflower Sauce
Comment by Heidi / Savory Tv
Thank you for this authentic recipe, it looks wonderful!
Heidi / Savory Tv’s last blog post..French Onion Soup
Comment by kat
I hear you about drowning in work! But I’m glad you took the time to post this recipe and photos. Spoon sweets aren’t eaten much around here, as my male counterpart prefers those from a jar (go figure), though you make it look so easy as always that I’m thinking about it now.
Comment by Laurie Constantino
Now that the election’s over, I’m blogging again and hope you’ll start again soon! I’m over the moon about the presidential election, though I’m sad our felonious senator seems to have been re-elected and that prop 8 and its brethren in other states passed. (Don’t know if you agree with my electoral choices, but even if you don’t I’ll bet you’re glad the election is over!)
Laurie Constantino’s last blog post..Recipe for Beet Soup
Comment by Astra Libris
Oh my, candied grapes – what a gorgeous idea!
Astra Libris’s last blog post..Moderately Immoderate Bechamel Sauce
Comment by joan
would love to try this spoon sweet, but unsure what TB of lemon juice stands for. (know I’m going to kick myself when I find out) Joan
Comment by Lulu
Joan, a TB is a tablespoon Don’t kick yourself!
Comment by Foodycat
After the success I had using your method for vineleaves, I have to try these!
Foodycat’s last blog post..Normandy Apple Pie
Comment by maria verivaki
hi lulu, have you disapperaed?? how are you these days?
maria verivaki’s last blog post..The good, the bad and the ugly (?? ????, ?? ???? ??? ?? ??????)
Comment by Lulu
Hi Maria,
I’ve disappeared under a mountain of work…temporarily, I hope.
Comment by Laurie Constantino
Hope your work disappears soon and that you had a great Thanksgiving!
Laurie Constantino’s last blog post..Recipe for Pomegranate Ice Cream in Pistachio-Cardamom Cookie Sandwiches, with Bonus Recipe for Crispy Pistachio-Cardamom Cookies
Comment by Paroshep
I can’t imagine how I have not seen your blog before this.
It is fantastic, I will be back.
Cheers,
P.S. We had excess grapes this year from our neighbors. Next year there won’t be any excess, thanks to this recipe.
Comment by Lulu
Hi, Paros-Shepherds, welcome! Thanks for your kind words. You have a great site about Paros. Plus Greek food! Yay!
Comment by manju
The first time I ever heard of this dessert was on Laurie C’s site but I still haven’t tried them. Have definitely bookmarked both recipes to try during next year’s table grape harvest!…
manju’s last blog post..Glühwein
Comment by Paula
Happy New Year, Lulu! Come back, come back … you are missed!
Comment by diana
hi there! i love stafyli glyko, but the only thing i love more is kydoni glyko. i made some this october and for some reason is started crystalizing like mad and developed ‘waxy’ sugar crystals if you can imagine such a thing. i have 8 jars that will most likely all be thrown out! i wanted to know if you have ever experienced such things with any glyko tou koutaliou — i have pics of the kydoni if that helps! thanks, diana
Comment by Lulu
@28 manju – I hadn’t noticed Laurie had a recipe for this; I’ll have to try hers next year.
@29 Paula – Aw, thanks!
@30 diana – I’m sorry I didn’t see your question sooner, I’ve had to neglect the blog for a while due to being super busy with work. I’ll ask Mama about your question. I can email you if you want.
Comment by Herbs
I was wondering what to do with the last batch of grapes, they’re to sharp to eat but this recipe worked great! Thank you.
Comment by john
pos tha kano frapa gliko
Comment by Lulu
den ksero, john, mporei na to ftiakso ton himona
Comment by Heni
Quite interesting .. we have so many grapes that frankly go bad before we can eat them … I am going to try this out! Thanks for the great tip!
Comment by john
meno ipohreos apenantisas
Comment by Kerrie
I recently had the pleasure of ‘grape spoon sweet’ and it tasted as if it was made with honey. Would this be correct and if so, is there a recipe available?
Comment by Sheryl
Funny thing…I do not like pistachios (I know I’m getting hounded now), but I LOVE the pistachios like this…I can probably eat a half jar, easy, and it counts because I’m an adult, lol….anyhow, can you use this recipe with red grapes as well?
Comment by Freda
Hi. Thanks for this wonderful recipe. I live in Australia and the grapes are in season at the moment. I made a jar of your stafili glyko
and it was heaven. It brought back so many
memories of my youth.
We had it with icecream topped with walnuts.
I have made 3 more jars for the winter months and one for my daughter who lives in Sydney.
Thanks again
Freda
Comment by elaine Murray
My Greek friend Maria made this for me so I thought I’d try to return the compliment.So I made this recipe and my friend said mine was as good as hers!! So I’m very pleased,and it was so easy x
Comment by Melanie
Live in Denmark and have a tree with unripe figs, love the grape spoon sweet so decided to use all my figs in a spoon dessert. Fantastic, thanks for the inspiration.
Comment by Debbie Brown
I made this last weekend for a party of “recent” travel mates to Santorini to share our memories and enjoy some “Greek” foods. This turned out MARVELOUS!…and according to my guestimations…only about 120 cal a serving. It “appears” I am getting about 20 servings to the recipe. I did do the cloves and used a candy thermometer to about 106 deg Centigrade…that is syrup, I think. And I added a bit of roasted almonds slices to the jars for effect…and of course…more on the delightful sweets and yogurt (Fage). Will do again….great gift item!
Comment by Andrew
Two Questions:
1) Is there any reason why these can’t be canned? Like in jars with lids sealed in boiling water for 30 min? I ask because of the instruction for room temperature before adding vanilla. I am thinking if I finish the second slow cook and just stir the vanilla in at the end, I might be ok (I need it hot into hot jars for canning but don’t want to lose the alcohol in the vanilla).
2) Does adding a few nuts to each jar compromise anything? I think I might do that, and perhaps would likewise add these at the end.
Many Thanks!