Best Grape Butter Recipes

GRAPE BUTTER

Steps:

• In a large stainless or enamel pot add grapes and water.
• Heat to medium high and mash grapes.
• Continue to cook as mixture thickens, about 30 minutes.
• Stir frequently.
• Put grapes and juice through a food mill to remove seeds.
• Return pulp to pot and cook over medium low heat for 2-3 hours, stirring frequently.
• You may need more cooking time depending on the amount of juice your grapes hold.
• When product is quite thick place a drop of grape butter on a frozen plate.
• If you get a ring of fluid around grape butter drop you need to continue to cook.
• Repeat test until no liquid ring appears.
• At this point taste and add honey if you wish.
• When done, ladle butter into clean, hot sterile jars leaving 1/2 inch head space and seal.
• Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

PEANUT BUTTER AND GRAPE SMOOTHIE

Steps:

• Place ingredients in blender in the order listed and blend until smooth.

PEANUT BUTTER AND GRAPE JELLY BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
• In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.
• Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO

Steps:

• For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
• Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
• Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
• Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
• To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
• Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
• To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.

GRAPE-NUTS PEANUT BUTTER BARS

Steps:

• Spray a 9 x 13 pan with non-stick cooking spray (butter flavored).
• Place peanut butter, corn syrup and sugar in a large microwaveable bowl and mircorwave on high for 2 minutes, or just until the mixture comes to a boil; stirring after each minute.
• Stir in cereal and chocolate chips (which some will melt).
• Press cereal mixture into bottom of prepared pan.
• Cool completely.
• Cut into bars and individually wrap.
• Store in covered container at room temperature.

GRAPE-NUTS PEANUT BUTTER MARSHMALLOW BARS

Steps:

• Grease an 8x8 pyrex dish (or if doubling the recipe a 13x9).
• Microwave peanut butter, corn syrup and sugar in a medium size bowl on HIGH for 1minute. Stir and then stir in marshmallows and microwave 1more minute. Stir, if melted move on otherwise continue cooking 1minute at a time.
• Add Grape-Nuts cereal; mix well.
• Press cereal mixture firmly onto bottom of 8x8 pan sprayed with cooking spray. Cool completely.
• Cut cereal mixture into bars. I kept in pyrex with the lid on but you can wrap individual bars with plastic wrap, store at room temperature.

GRAPE-NUTS PEANUT BUTTER BARS

Steps:

• Mix corn syrup, sugar and peanut butter in large microwavable bowl.
• Microwave on high 2 minutes or just until mixture boils, stirring every minute.
• Add cereal; toss to coat well.
• Press firmly into foil-lined 13x9-inch baking pan which has been lightly sprayed with no stick cooking spray, cool.
• Cut into bars.
• Stove-top directions: Bring corn syrup, sugar and peanut butter to boil In saucepan on low heat, stirring occasionally.
• Pour over cereal In bowl; toss to coat well, continue as directed.

PEANUT BUTTER COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
• Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
• Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

RED SNAPPER IN GRAPE LEAVES WITH GARLIC AND CAPER BUTTER

Steps:

• Preheat the oven's broiler.
• Season the snapper fillets with sea salt and pepper. Place two grape leaves on a clean surface so that they overlap slightly. Place a fillet in the center. Fold the leaves over the center of the fillet to enclose completely. Brush with oil on the top and bottom to keep the leaves from sticking, and place on a broiler pan. Repeat with the remaining fillets and leaves.
• Place the fish under the preheated broiler about 6 inches from the heat source. Broil for 4 minutes per side, turning once, or until fish is opaque.
• While the fish is broiling, melt the butter in a small saucepan over medium heat. Stir in the garlic, lemon zest, capers, sherry and parsley. Season with salt and pepper.
• To serve, remove the fish packets to a platter, and spoon the sauce over the top.

PEANUT BUTTER COOKIES WITH GRAPE JELLY ICE CREAM

Steps:

• To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream.
• Preheat the oven to 325 degrees F.
• To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown.
• To make the filling, cream all the ingredients together and chill.
• Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream.

PEANUT BUTTER & GRAPE SURPRISE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Gently stir in COOL WHIP. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Spread tops with flavored frosting.

SCUPPERNONG GRAPE BUTTER RECIPE

Steps:

• Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well. Slip off grape skins and grind or chop skins finely, reserving pulp; set aside. Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds. Return pulp to saucepan; add reserved skins and remaining ingredients. Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens. Quickly ladle butter into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. This recipe yields 8 half-pints.

GRAPE BUTTER

Steps:

• Mash grapes and cook in a large saucepan.
• Press through a sieve back into the saucepan.
• Add apples and sugar; cook until thick.
• Plum butter may be cooked in the same way.
• This is the whole recipe. I think directions on ball may come in handy.