Muscadine Sauce
Muscadine Sauce is an moderately easy dinner. Made with about 10 very ripe muscadines, 9 lb. sugar, 1 pt. vinegar, 3 tbsp. ground cinnamon and 1 1/2 tbsp. ground mace, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Wash muscadines.
Separate hulls and pulp.
Cut hulls in half or grind in a food chopper.
Add a small amount water to hulls and cook over low heat 20 to 25 minutes or until tender.
Heat hulls and pulp.
Add remaining ingredients; bring to a boil and simmer until mixture is thick.
Pack in sterilized jars and seal.
Yield: About 13 pints.
Very good with meat or used as jelly.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment