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Muscadel grape preserve

Recipe from: 10 March 2015
recipes, fruit,

Ingredients 5
Time 00:10
  • 400
    red, seedless grapes
  • 100
    granulated sugar
  • 2-3 tablespoons lemon juice
  • 45
    Muscadel (substitute with sherry or port)
  • pinch of salt



Rinse the grapes thoroughly and drain off any excess water. Place in a saucepan with the sugar and bring slowly up to the boil. Once the sugar has dissolved, add the lemon juice and simmer on a medium high heat for 15-20 minutes until the liquid is reduced and syrupy.
Add the Muscadel and a tiny pinch of salt. Boil for another 5 minutes on high, stirring all the while to prevent catching and sticking to the bottom. Pour into a sterilised jar and seal while still hot. Once opened, store in the refrigerator.

Makes 250ml.

Serve with wholemeal Irish soda bread.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
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