Muscadine Sauce - cooking recipe

Ingredients

about 10 very ripe muscadines
9 lb. sugar
1 pt. vinegar
3 Tbsp. ground cinnamon
1 1/2 Tbsp. ground mace
1 1/2 Tbsp. ground cloves

Preparation

Wash muscadines.
Separate hulls and pulp.
Cut hulls in half or grind in a food chopper.
Add a small amount water to hulls and cook over low heat 20 to 25 minutes or until tender.
Heat hulls and pulp.
Add remaining ingredients; bring to a boil and simmer until mixture is thick.
Pack in sterilized jars and seal.
Yield: About 13 pints.
Very good with meat or used as jelly.