Cosmopolitan Cran-Grape Sauce
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Author Notes: Inspired by one of my favorite cocktails - Cosmos made with Cran-Grape juice. Concord grape seeds can be a real bitch. Resign yourself ahead of time to the fact that they will be a momentary bane of your existence, and you'll be fine. - mrslarkin
Makes about 4 cups
- 1 pound Concord grapes, washed
- 1 12-ounce bag of fresh cranberries, washed and picked over
- juice of half a lime
- juice of one navel orange
- 2 cups granulated sugar, divided
- 1 tablespoon juniper berries, crushed
- Separate Concord grape peels and pulp. Heat the grape pulp in a medium pot with 1 cup sugar. The seeds will come loose, pressing the pulp with a large rubber spatula to help them along. Press pulp through a strainer with large-enough holes to allow the pulp through and catch the seeds. The first time I tried straining the seeds, I used a food mill, which sent grape seeds flying all over the kitchen, like buckshot. I won't be using that method again.
- Return seeded pulp to the stock pot, along with the lime juice, orange juice, 1 cup sugar and the crushed juniper berries. Bring to a simmer and cook until cranberries pop, about 10 minutes. With a spatula or large spoon, squash the cranberries against the side of the pot, if they're being stubborn.
- Using a fine-mesh strainer, strain the sauce. Push the solids down with a rubber spatula to get all the liquid through the strainer.
- Chill until set.
- This recipe was entered in the contest for Your Best Grapes
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7 months ago sdebrango
Suzanne is a trusted source on General Cooking.
This sounds great MrsL, I think this would be the perfect accompaniment on my Thanksgiving table. I am having a hard time finding fresh concord grapes now, I wonder if I could just add some of my concord grape jam to the cranberry compote? Really love the juniper berries and thyme in this!
7 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you sdebrango! I think that would work just fine. I think I would stir in your grape jam while the cranberries are still quite hot, so that the grape jam gets mixed in very well. I make a fig chutney by mixing fig preserves and plum chutney. It's a great time saver!
7 months ago sdebrango
Suzanne is a trusted source on General Cooking.
I am going to make it, wonder if i put in sterilized jars and sealed if it would last refrigerated until November?
7 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
hmmm...not sure. you'd probably be able to freeze it, I think.