WELCH'S GRAPE JUICE RECIPE

Steps:

• Preheat the oven to 150ºF (125ºF for convection ovens).
• Line two 14x10-inch (35x25 cm) rimmed baking sheets with parchment paper, making sure the paper is a little bit bigger than the pans.
• In a small saucepan, bring the blueberries and Welch’s grape juice to a low boil.
• Add the lemon juice, stir, and simmer for 10–15 minutes or until mixture thickens. Let cool slightly.
• Place all the ingredients in a blender and blend until smooth, about 20 seconds. Carefully remove the lid from the blender as contents will be hot.
• Pour the mixture evenly over the two parchment paper–lined sheet trays and use a rubber spatula to make sure it is spread evenly.
• Place the pans in the oven for 4–5 hours. The desired texture should be smooth to the touch and not sticky.
• Cool for 20 minutes. Cut into 2-inch (5 cm) strips, and roll up.
• Enjoy!

Steps:

• Combine sugar and cornstarch in a 2-quart saucepan. Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.
• Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture. Add butter and lemon juice; return to heat. Bring to a boil, stirring constantly; boil gently 1 minute. Cool. Pour into pastry shell; chill thoroughly.
• Combine whipping cream and sugar, beating until light and fluffy. Spread on pie; chill.