About this blog...

Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.

Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.

My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.

Monday, November 1, 2010

Spiced Grape Recipe

Grandma's Spiced Grape Preserves

Yield:  6 Pints

6 lb      Concord Grapes
¼ cp      Grated Orange Zest
1 Qt      Water
4 ½ lb    Sugar
1 tsp     Ground Cinnamon
½ tsp     Ground Clove
½ tsp     Ground Allspice
½ tsp     Ground Nutmeg
1.      Wash grapes well.
2.      Remove the skins and reserve them
3.      Cook pulp in until soft
4.      Sieve the pulp to remove the seeds.
5.      Add the orange peel and water; cook for 10 minutes.
6.      Add the skins back and bring to a boil.
7.      Add sugar and spices; cook over medium low heat until thick.
8.      Pour into hot sterilized jars and seal

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