Grape Relish

1. 1

   Wash and drain grapes; remove stems. Plunge grapes into rapidly boiling water; boil 2 minutes. Drain well, and slip off grape skins, reserving skins and pulp.

2. 2

   Place pulp in a stainless steel stockpot; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Remove from heat. Process pulp through a food mill; discard seeds.

3. 3

   Combine sugar, vinegar, cinnamon, and cloves in Dutch oven; bring to a boil. Reduce heat to medium; add reserved hulls and pulp. Simmer, stirring occasionally, 1 hour and 45 minutes or until tender.

4. 4

   Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Cover at once with metal lids, and screw bands tight. Process relish in boiling water bath 15 minutes. Serve with meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.