Prep 25 mins
Cook 1 hr
From an old "Mountain" Cookbook.
- 5 pints grapes, washed
- 4 cups brown sugar, packed
- 1 pint vinegar
- 2 tablespoons powdered allspice
- 2 tablespoons cinnamon
- 2 tablespoons cloves
- 1 teaspoon mace
- 3⁄4 teaspoon cayenne
- 1 teaspoon salt
- In an enamel pot put the washed grapes, cook slowly for about 25 minutes.
- Put through a colander.
- Mix with brown sugar, vinegar and spices.
- Boil until thick, about 45 minutes.
- Stir frequently.
- Pour into jars.
This sounded so unusual I had to try it. It never did thicken up so after 1 hour I added a pouch of liquid pectin to it. Now it is of a consistency of about pancake syrup. This is going to make an excellent glaze for meats. I didn't have any 4 oz jars so I made it into half pints and ended up with 6-1/2 jars. I water bathed them in my canner to seal them up nice. My grapes were already juiced when I found this recipe so I substituted 4 pints of juice and I think it came out about right. Just as a matter of personal preference I added about 1T of dry mustard after tasting it. Although I thought it was perfectly fine without the mustard also.Smells heavenly while cooking.
Wow, wow, wow! This bizarre recipe would be much better off being called a glaze. (The "Catsup" name threw me a bit.) It's intense, highly spiced and very fragrant. My husband said the house STILL smells like a candle shop. Delicious basted on pork or chicken. Someone PLEASE try this and tell me what you think! I think you'll either love it or hate it. I canned the sauce and it made 13 four-ounce jars. I used a food mill instead of a colander and it worked really well. If you're up for something unusual, go for it!