LOCATION: Recipes >> Preserving >> Muscadine Sauce
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Muscadine Sauce
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SPICY MUSCADINE SAUCE
7.5 cups cooked hulls and juice
6 cups sugar
1/2 teaspoon salt
1/2 cup vinegar
3.75 teaspoons spice mixture (see below)
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 5 minutes in a boiling water
bath.
Makes about 7 half pint jars. Excellent with chicken, ham, roast
pork or for muscadine bread.
De-seed about 5 quarts (7.5 lbs) of grapes to yield 2.5 heaping
quarts of hulls - enough for one recipe of spicy muscadine sauce.
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 add back to the cooked pulp to give a nice color for
making jam.
SPICE MIXTURE
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons mace
Mix well; use 3.75 teaspoons for recipe of spicy muscadine sauce.
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