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Jelly » Muscadine Jelly 16 oz.
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16 oz.
Stripling’s Muscadine Jelly gets put to fantastic use here in this Sweet and Sour Glaze recipe (below). The muscadines in the jelly act almost as a cooking wine since muscadines are a type of grape made into wine. Yet because they are in jelly form, they also lend an appealing thickness which meshes the ingredients together.
If made as a sauce, the glaze would nicely enhance rice or pasta, both of which would also go well with the suggested meats.
Sweet & Sour Glaze
2 cups Stripling’s Muscadine Jelly*
2 tablespoons prepared mustard
2 tablespoons lemon juice
½ teaspoon ground cloves
Combine all ingredients in saucepan. Bring to a boil over medium heat, stirring occasionally to desired consistency. Use as a glaze to baste ham, chicken, fish, or vegetables or serve as a sauce.
*2 (10 ounce) jars of Stripling’s Muscadine Jelly will meet the recipe requirement and leave a few remaining ounces for other uses.
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Item #3308
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WHAT IS A MAYHAW?
‘May’ is when they are harvested.
‘Haw’ is short for ‘Hawthorne’ berry.
Wild Mayhaws grow in the swamps of South Georgia and are gathered in boats with nets and scoops. The season is only three weeks long, so the harvesting is tough and furious. The Wild Mayhaw berries resemble a pink cranberry and make the best jelly in the world. The delicate flavor is fruity like apple (mayhaw is in the apple family) but with a ‘zing’ left on the tip of your tongue.
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