Bring Grape Puree (recipe below) and water just to a boil; stir in gelatin until dissolved. Add sugar, mix well, chill until mixture mounds when dropped from spoon, stirring occasionally. Beat until fluffy, fold in whipped cream. Pour into pie shell. Refrigerate at least 2 hours or overnight. Serve topped with thin layer of whipped cream. Georgia Peacock, Dryden
    • 1 cup Grape Puree, thawed enough to measure
    • ¼ cup water
    • (3 oz.) pkg. Lemon flavor gelatin
    • ¾ cup sugar
    • 3 cups cool whip
    • 1 ½ cups heavy cream, whipped
    • 1 baked 9 inch pie shell


Frozen Grape Puree

Wash and stem Concord grapes. In large kettle, heat grapes 8 - 10 minutes at low temperature to loosen skins (not over 145 degrees). DO NOT BOIL. Put through food mill or wide mesh strainer. Discard skins and seeds. Pour puree in glass jars, leaving 1/2 to 1" head space. Seal, label, date and freeze. Recommended storage time is 6-8 months. Note: Puree may develop gritty texture after long freezer storage. This will disappear when you heat it lightly. Georgia Peacock, Dryden


 

Frozen Grape Puree

Wash and stem Concord grapes. In large kettle, heat grapes 8 - 10 minutes at low temperature to loosen skins (not over 145 degrees). DO NOT BOIL. Put through food mill or wide mesh strainer. Discard skins and seeds. Pour puree in glass jars, leaving 1/2 to 1" head space. Seal, label, date and freeze. Recommended storage time is 6-8 months. Note: Puree may develop gritty texture after long freezer storage. This will disappear when you heat it lightly. Georgia Peacock, Dryden