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Spicy Muscadine Sauce
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Bring hulls, sugar and salt to a rapid boil, and cook about 15 minutes until thickened. Stir often. Add vinegar and boil about 5 minutes longer or almost to jelly stage. Stir in spice mixture; skim off foam and fill sterilized jars to within 1/2 inch of top. Wipe edges, adjust lids and process 5 minutes in a boiling water bath. Makes about 7 half pint jars. Excellent with chicken, ham, roast pork or for muscadine bread. De-seed about 5 quarts (7.5 lbs) of grapes to yield 2.5 heaping quarts of hulls - enough for one recipe of spicy muscadine sauce. Put hulls in saucepan; cover with 3 cups water and 1 cup of juice from the heated pulp. Cover and boil gently about 15 minutes until hulls are tender. Gives about 2 quarts of hulls and juice. Take one-half cup of the juice and add back to the cooked pulp to give a nice color for making jam. SPICE MIXTURE 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 2 tablespoons mace Mix well; use 3.75 teaspoons for recipe of spicy muscadine sauce.
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