05 September, 2008

Spiced Grape Butter Recipe

The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do. —Galileo

With grape concord pie filling tucked away for future desserts, I used the last of the concord grapes to make grape butter. As I type this, the entire house is filled with the scent of simmering grapes and spices. What an absolutely heavenly aroma, much like mulled wine.

Here's the recipe I used, from Wenger Grapes. I modified it by pureeing the skins with the pulp after the seeds had been removed, to make a smooth butter.

1 1/2 pounds stemmed grapes
1 tablespoon grated orange peel
1 cup water
2 1/2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Wash grapes; separate skins from pulp. Cook pulp until soft; sieve to remove seeds. Add orange peel and water; cook 10 minutes. Add skins; heat to boiling. Add sugar and spices; cook till thick. Pour into hot, sterilized jars. Seal immediately. Makes about four cups.


JJ said...

I just tried this recipe and it is so delicious! I substituted cardamom for the clove and threw a little brandy in for good measure, too... can't wait to eat it with some marscapone!

Joanne said...

Ooh! I'm definitely going to have to try it with brandy next time. That sounds delicious!