Recipe Archives->Preserving->Muscadine Sauce

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.

Printable version: muscadine-sauce.txt.