Cosmopolitan Cran-Grape Sauce

By • October 8, 2012 • 4 Comments



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
  1. 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.
  2. 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.
  3. 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.
  4. Chill until set.
  5. 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.
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almost 2 years 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!

Mrs._larkin_370

almost 2 years 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!

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almost 2 years 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?

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hmmm...not sure. you'd probably be able to freeze it, I think.