Grape Juice
Dear Aunt Daisy, I heard a recipe on the radio a year. or two ago for grape juice. It was delicious, and wonderful. in the winter when flu was around, for a healthful, refreshing drink. Unfortunately, I didn’t write the recipe down, but as hear as I can remember it was this: Half a cup of sugar to 1 quart water. Boil together and make syrup; 1 cup well-washed and drained grapes, to 1 quart of syrup. Put grapes in jars (sterilised) and pour over the boiling syrup and seal immediately. The grapes give colour and flavour to the syrup and the outdoor grapes are definitely best for this recipe, as they are more acid and of stronger flavour. The grapes do not break up and are easily strained off when the juice is required. It is ready in about a month, but I think improves with longer keeping. It does not taste like wine, but like. the..grape.juice that used to be imported from.Palestine.years ago. I suppose a stronger syrup and larger quantities could be used per quart, and watered down when opened later. I hope this recipe will be "of some use.
B.E.
S.
Carterton.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540430.2.46.2.2
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New Zealand Listener, Volume 30, Issue 771, 30 April 1954, Page 23
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198Grape Juice New Zealand Listener, Volume 30, Issue 771, 30 April 1954, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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