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How to Make Grape Jelly Meatballs. Put the jelly, ketchup and Worcestershire sauce in a small pot on medium heat. Preheat your oven to 350 °F. Whisk all the sauce ingredients together until smooth. Warm the sauce to just a simmer and pour over the meatballs. Bake in the oven until the meatballs are cooked. These have become a new favourite.
Grape Catsup Mrs. W. W. Weatherly. 1920's Vintage recipes, Retro
1 cup grape jelly, 1 cup ketchup. Mix ground beef, eggs, garlic powder, pepper and bread crumbs together well. 2 pounds lean grass fed ground beef, 3 large eggs, ¾ cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon black pepper. Form meat mixture into balls a little smaller than a golf ball. Pour about half of the jelly/ketchup mixture into.
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Easy Instructions. STEP 1: Start by making the meatballs. In a bowl, combine ground beef with egg, bread crumbs, garlic, salt, pepper and milk. Use your hands to mix thoroughly. STEP 2: Shape beef mixture into small bite size balls. I use a 1 Tbsp scoop for this, as we prefer our appetizer meatballs to be smaller.
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Add jelly and chili sauce to a large saucepan. Cook on medium heat, stirring occasionally until melted. Add meatballs and cook for about 20 minutes, or until bubbling and fully heated through. Keep warm on low heat or transfer to a slow cooker for serving. Serve with toothpicks.
Grape Catsup Buttermilk Cornbread, Thyme Recipes, Catsup, Fall Foliage
1 cup of ketchup. 3/4 cup of grape jelly. Place your saucepan over low heat and pour in the ketchup. Add the grape jelly next. Using a whisk, combine both the ketchup and grape jelly until they are fully blended. The base of your BBQ sauce is now taking shape.
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Instructions. In a non-stick saucepan, add bbq sauce, grape jelly, salt, pepper, garlic powder, paprika, chili sauce and cook on medium heat until everything is combined. Add mini sausages and stir everything together. Cover and cook for about 8 minutes. Garnish with finely sliced green onions and enjoy.
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Combine the ketchup, grape jelly, and Worcestershire sauce with a whisk. Mix the sauce directly in a large pot on the stove, or in the bottom of a 6-quart Crockpot to avoid extra dirty dishes. For the best results, do this before adding in the meatballs so all of the sauce ingredients are well incorporated. 2. Add Meatballs to Crockpot.
Maud's Grape Catsup (VRP 151) Vintage Recipe Project
Crockpot Grape Jelly Meatballs. Yield: 6 Servings. Prep Time: 10 minutes. Cook Time: 3 hours. Total Time: 3 hours 10 minutes. If you are looking for an easy appetizer recipe that can also double as a lunch or dinner recipe try out these Crockpot grape jelly meatballs! This simple recipe is versatile, delicious, and family friendly!
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Love the grape ketchup! Reply. Jo says: October 5, 2014 at 11:55 am. I made this with 4 cups seeded concord grapes and 2 cups Thompson seedless grapes. Seeding the concords was tedious! After cooking for 30 minutes, I pureed it with a hand blender and sieved to catch any seeds. I cooked the mixture down for 30 more minutes, and ended up with.
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directions. In an enamel pot put the washed grapes, cook slowly for about 25 minutes. Put through a colander. Mix with brown sugar, vinegar and spices. Boil until thick, about 45 minutes. Stir frequently. Pour into jars.
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Maud's Grape Catsup Vintage Recipe Box 151 Overview. There are lots of fun recipes to read in the box this recipe for Maud's Grape Catsup was with. Click here to view all of Vintage Recipe Box 151 recipes and to learn more about the history of the recipes and the recipe box.
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To Make Slow Cooker Grape Jelly Meatballs. Place the frozen meatballs in the Crock Pot. Pour the grape jelly, BBQ sauce, ketchup, sriracha, salt and chili flakes over the meatballs. Mix the meatballs in the sauce until they are all evenly coated. Cover the Crock Pot with lid and cook on HIGH temperature for 3 to 3½ hours.
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Pour the 1 ½ cups ketchup, 2 cups grape jelly, and ⅛ teaspoon cayenne pepper over the meatballs. Stir to combine. Simmer. Cook on low for 3-4 hours or until heated through. Thicken (optional). Mix 1 tablespoon cornstarch and 1 tablespoon water in a small bowl to make a slurry. Add to the crockpot sauce 15 minutes before serving.
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Instructions. Place the meatballs, ketchup and grape jelly in a large saucepan. Cook over low heat for 1 hour, stirring occasionally to mix the sauces. Continue to heat until hot the whole way through and sauce has reduced and darkened in color.
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Cover grapes with water then bring to a boil. Put softened grapes through a food mill colander or sieve and add sugar, vinegar and salt. Tie pickling spices in a bag and add to graper mixture then simmer and stir until thick. Remove spice bag and pour grape mixture into hot sterilized jars. Seal and process 15 minutes in a boiling water bath.
BLOGIPEADIKA GRAPE GARDENING AT TERRACE
Combine the ingredients in a mixing bowl. Mix with a whisk a few minutes. Use to glaze your favorite meat or use as a BBQ dipping sauce. 1 Cup Grape Jelly, 1 Cup BBQ Sauce, 1/2 Cup Open Pit Original BBQ Sauce. If you prefer to use as a dipping sauce, it will be smoother if you heat a few minutes to melt the grape jelly.