Serves: 9
Total Calories: 930
Separate grape skins from pulp by squeezing each grape between fingers reserve grape skins. Cook pulp until soft push through sieve to remove seeds. Thinly pare skin from oranges, removing only outer surface slice peel very thin. Cover peels with water and cook, uncovered, until tender drain. In an 8- to 10-quart kettle combine grape skins and pulp, orange peel, juices, and sugar. Bring to a full rolling boil. Boil, uncovered, until mixture is thick and sheets off metal spoon, 30 to 40 minutes. Stir occasionally. Stir in almonds. Remove from heat quickly skim off foam with metal spoon. Pour at once into hot sterilized jars seal according to manufacturer's instructions.
This Grape Conserve With Almonds recipe is from the Budget Cookbook. Download this Cookbook today.
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