Thursday, September 15, 2016

Hot Hot Hot... Spicy Muscadine Sauce

Spicy Muscadine Sauce 
Found on pinterest

Makes 7 half pints 

NOTE: Excellent with chicken, ham, roast pork or for muscadine bread 

7-1/2 cups cooked muscadine hulls and juice 

6 cups sugar 

1/2 teaspoon salt 

1/2 cup vinegar 

1 teaspoon cloves 

1 teaspoon allspice 

1 teaspoon cinnamon 

2 tablespoons mace or nutmeg 

NOTE: De-seed about 5 quarts (7.5 lbs) of grapes to yield 2.5 heaping quarts of hulls (Use a paring knife to score the end of grapes and squeeze the flesh into pot and place the hulls into another pot. To make the juice from the flesh/inside of grape/pulp boil for 10 minutes until soft.

Using a Foley food mill or fine sieve, separate the seeds from the flesh and juice and discard the seeds). Put hulls in saucepan; cover with 3 cups water and 1 cup of juice from the heated pulp. Cover and boil gently about 15 minutes until hulls are tender. Gives about 2 quarts of hulls and juice. Take one-half cup of the juice and save - will add back to the cooked pulp to give a nice color for making jam 

TO MAKE SAUCE: Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. Stir often. Add vinegar and boil about 5 minutes longer or almost to jelly stage. Stir in spice mixture; skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 10 minutes in a boiling water bath.

1 comment:

  1. Why, why why have I not added you to my favorite list . . . you're going there right now. Hang on to your hat, it might be a bumpy ride, LOL.


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