|by Ralph Steadman|
From Chile to California, South Africa to Alsace, Ralph Steadman has seen the best of the world's wine-producing regions.
1 - 10 of 159 for grape jelly
Mix the pectin slowly into the lukewarm water in a two-quart mixing bowl. Stir constantly until completely dissolved. Let stand 45 minutes. (Stir ...
Put chili sauce and jelly in a large ... sauce is smooth, stirring often. Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.
Heat grape jelly until melted and ... meatballs. Heat through and simmer for at least one hour. Make sure all meatballs get covered and simmer in sauce.
Step 1: Take ... of bread. Step 5: Take second knife and jar of grape jelly. Step 6: Open jar and spread on bread. Step 7: Put together and put on plate.
First, prepare the ... pounds fully ripened grapes and crush thoroughly ... 10 minutes. Place jelly bag or cheesecloth ... 10 med. glasses (5 lbs. jelly).
Brown meat in ... mix, V-8 and grape jelly. Do not ... gently, stirring often for 30 minutes over medium heat. Serve over 1 pound cooked, drained pasta.
Wash and stem grapes. Add 1/4 ... minutes. Strain through jelly bag. Let stand ... dissolved. Cook until syrup sheets off spoon. Pour into hot jelly glasses.
Combine grape juice, water and ... until mixture thickens slightly and coats a metal spoon stirring once during cooking to dissolve the sugar. Skim off foam.
Using first five ingredients, form meatballs. Melt jelly and chili sauce together. Add meatballs and simmer for 1/2 to 1 hour.
Heat oven to 375 degrees. Mix meatball mixture, shape into 1 inch balls. Place on ungreased 15 x 10 x 1 inch baking pan. Bake 25 to 30 minutes until ...
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