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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. If you'd like to stay sane, skip ahead to Step 5.
Pairs nicely with goat cheese and crackers. And pumpkin bread. - 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 skins and pulp, setting the skins aside. 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. Add the seeded pulp to the skins.
- Return seeded pulp and skins to the stock pot, along with the lime juice, orange juice, 1 cup sugar, the crushed juniper berries, and cranberries. 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. Or, you can skip this step if you prefer a chunky sauce.
- Chill until set.
- COOK'S SHORTCUT: For a quicker, saner version (because, let's be real, who has the time to do this?), in a medium pot, bring to a boil over medium-high heat: 12-ounce bag of fresh cranberries, washed and picked over; juice of half a lime; juice and rind (pith removed) of one large navel orange; 1 cup sugar; 1 cup water; One 13 oz. jar very good grape jelly, like Bonne Maman; 1 tablespoon juniper berries (optional). Reduce heat and cook for 10 or so minutes, stirring occasionally. Pour into clean jars. Let cool. Refrigerate.
- This recipe was entered in the contest for Your Best Grapes