SMALL RED GRAPES RECIPES

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GRAPE JELLY RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Grape jelly recipe - Recipes and cooking tips - BBC Good Food image

This slightly tart, vibrant red jelly makes a lovely change from the usual jams

Provided by Emma Lewis

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 600ml

Number Of Ingredients 3

1kg red grapes, preferable with seeds (stripped from the stalks)
450g jam sugar (with added pectin)
juice 1 lemon

Steps:

  • Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
  • Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.

Nutrition Facts : Calories 57 calories, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar

WILD DUCK WITH GRAPES AND RADICCHIO RECIPE | DELICIOUS ...



Wild duck with grapes and radicchio recipe | delicious ... image

Chef Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.

Provided by Jacob Kenedy

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 2

Number Of Ingredients 10

1 mallard, about 600g, oven-ready (plucked, gizzard and head removed)
1 fresh rosemary sprig
1 fresh thyme sprig
2 strips orange zest
¼ cinnamon stick
50g butter

1 radicchio
1 tbsp olive oil
Small bunch red grapes on the stem, about 200g

1 large tbsp good balsamic vinegar

Steps:

  • Prepare the mallard. Check there are no feathery stubs still attached to the skin and pick out those that you can find (a pair of cooks’ tweezers will help). Season the cavity well with salt and pepper, then stuff with the herbs, orange zest, cinnamon stick and half the butter. Set aside.
  • Bring a large pan of salted water to the boil. Cut the radicchio into quarters, leaving the leaves attached at the base, then drop into a pan of boiling water for 30 seconds. Drain well and set aside on a clean cloth or piece of paper towel.
  • Heat the oven to 240°C/220°C fan/gas 9. Season the bird with salt and pepper. Heat the oil in a flameproof casserole (or oven proof sauté pan) on a medium-high heat and brown the mallard very well (it will take a good 15 minutes to do properly). Making sure the bird is breast-side up in the pot, transfer it to the oven and roast for 10 minutes. Add the radicchio and the grapes to the pot, then roast for a further 10 minutes, turning the radicchio and grapes halfway through. To check if the duck is done, give the breasts a gentle squeeze – they should be firm yet giving, like a perfectly ripe peach.
  • Transfer the bird to a board, drizzle with the balsamic vinegar, cover loosely with foil and leave to rest for 10 minutes. Add the rest of the butter to the pot and put it back on a high heat for just a minute, to melt the butter, bring the juices to a boil and make sure the radicchio and grapes are warmed through.
  • Carve the mallard as you would a chicken – serve the breasts off the bone and the legs bone-in. The meat won’t be piping hot, as it’s medium-rare, so serve it quickly on warm plates, garnished with the radicchio and grapes, drizzled with the scant but flavoursome sauce.

Nutrition Facts : Calories 590kcals, FatContent 39g (17.8g saturated), ProteinContent 39.7g, CarbohydrateContent 19g (18.7g sugars), FiberContent 2.5g

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GRAPE JELLY RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
From bbcgoodfood.com
Total Time 30 minutes
Cuisine French
Calories 57 calories per serving
  • Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don’t have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it’s ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
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