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  Muscadine Sauce



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2 pints bronze muscadine grapes
2 cups granulated sugar
2 Tablespoons apple cider vinegar
1 teaspoon ground cinnamon (try Vietnamese)
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
1/8 teaspoon salt

Use your fingers to pop grape pulp, juice and seeds out of skins into a deep pot. Place all
skins into one pot, cover partially with water and cook until tender—about 15 minutes. In
the deep pot, cook pulp, juice and seeds until seeds separate from pulp. Pour through a fine
sieve, pushing pulp through. Mix pulp/juice mixture into cooked skins, add sugar and stir
occasionally while simmering over low heat until thickened—about 3 hours. Add vinegar,
spices and salt, stir thoroughly and simmer at least 30 minutes. Scoop into hot jars, seal and
process 12-15 minutes. Store open containers in refrigerator. Good on biscuits or ice cream!

Copyright © 2009 Stefanie Samara Hamblen