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
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.
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