Ingredients
- good, ripe grapes
- some pears of any sort, cut in quarters and peeled, OR tender young carrots cut slantwise
- sugar (optional)
Preparation
Step 1
Pick some good, ripe grapes and press out the juice. Boil the juice until reduced by 1/2, carefully skimming off the foam and stirring. Add some pears of any sort, cut in quarters and peeled; reduce again by 1/3, stirring constantly. The fruit should now be cooked.
Pour the grape-pear mixture into jars and let set overnight in an oven that has been on all day. If pears are not available, tender young carrots cut slantwise to about the same size as pear quarters may be used; drop them into the grape juice when it is first put on the stove, because it takes them longer to cook.
If the grapes are not ripe enough, the Raisiné will not be fit to eat. In this case, add 3 lb. sugar per 10 lb. reduced grape juice (including the pears). Also, do not reduce the grape juice quite so much.