LEMON GRAPE RECIPES
MULLED GRAPE CIDER RECIPE: HOW TO MAKE IT
I came up with this recipe one year when I tried to make grape jelly and ended up with 30 jars of delicious grape syrup instead. I simmered the syrup with spices to make a lovely autumn drink. —Sharon Harmon, Orange, Massachusetts
Provided by Taste of Home
Total Time 03 hours 20 minutes
Prep Time 20 minutes
Cook Time 03 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, combine grapes and 2 cups water; bring to a boil, stirring constantly. Press through a strainer; reserve juice and discard skins and seeds. , Pour juice through a double layer of cheesecloth into a 5-qt. slow cooker. Add the sugar, cloves, cinnamon sticks, nutmeg and remaining water. Cover and cook on low for 3 hours. Discard cloves and cinnamon sticks.
Nutrition Facts : Calories 231 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 59g carbohydrate (56g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
LEMON MARMALADE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. —Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 67 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 17g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 starch.
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