Grape Jelly BBQ Sauce Recipe

Grape Jelly BBQ Sauce Recipe -Okay, this is a unique one!  A Grape Jelly BBQ Sauce recipe.  Yep, your heard it right.  And no, this won’t turn into a peanut butter and jelly BBQ sandwich.  I don’t think that’s a combo anyone could stomach.

Now after searching the web high and low, I’ve found several recipes for making a grape jelly bbq sauce, from easy (or maybe even cheating) to a more typical from scratch bype recipe.  I even found a recipe for meatballs with grape jelly and BBQ sauce which sounds pretty darn good!

This first recipe has no measurements, so this one is for the expert BBQ sauce cook to figure out the right proportions.  The next recipe below has all the proper measurements for the ingredients.

Ingredients:

  • Grape jelly
  • White vinegar
  • Ketchup
  • Brown sugar
  • Topatilla hot sauce
  • White wine

Yellow mustardDirections: Combine all ingredients, then simmer for about 20 minutes.  Add lemom juice to enhance at the end.Ingredients:

  • 2 (6 Ounce) Cans Tomato Sauce
  • 1 (6 Ounce) Can Tomato Paste
  • 1 Cup Ketchup
  • 1/4 Cup Karo Syrup
  • 4 Tablespoons Brown Sugar
  • 2 Lemons (Squeezed)
  • 6 Tablespoons Liquid Smoke
  • 8 Tablespoons Worcestershire sauce
  • 1/2 Teaspoon Louisiana Hot Sauce
  • 1 Cup Water
  • 1 Teaspoon Garlic Salt
  • 1 1/2 Teaspoon Onion Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Marjoram Power
  • 1/4 Teaspoon Cumin Power
  • 1/4 Teaspoon Thyme
  • 1/2 Cup Cooking Oil
  • 1/2 Cup Orange Juice
  • 1 Cup Wine (Cooking or other is fine)
  • 4 Tablespoons Grape Jelly
  • 4 Tablespoons Woody’s Cooking Sauce

Directions: 

  1. In a medium sauce pan, add water, cooking oil, liquid smoke, worcestershire sauce, brown sugar, and Karo syrup.
  2. Bring to a boil. Turn down to a simmer and add all the other ingredients.
  3. Again return to a simmer, cook for at least 30 minutes, stirring frequently.
  4. Only 2 ingredientsIngredients:
  5. 1 16 ounce bottle of Kraft BBQ Sauce
  6. 8 oz (half a 16 oz jar) grape jellyDirections:  In a saucepan, first heat the bottle of Kraft BBQ sauce.  Then add about 1/2 to 1/3 of the grape jelly and stir until it is completely smooth.  You might want to start with a 1/4 of the jelly and add based on taste so it’s the right sweetness you want and thickness.

Recipe for the Meatballs:

Ingredients:

  • 1 pound ground beef
  • 1/2 cup fine dry breadcrumbs
  • 1/3 cup onion minced
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 tablespoon fresh parsley minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup Crisco vegetable shortening, to brown meatballs

For the sauce, use any of the above recipes for the grape jelly bbq sauce. Another very simple but very different tasting sauce for the meatballs is:

  • 1 12oz bottle of chili sauce
  • 1 10oz jar of grape jellyMeatball Directions:
  • Combine the first 9 ingredients, mixing well.
  • Shape into 1 inch meatballs.
  • Cook the meatballs in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned.
  • Cool meatballs by draining on paper towels. Discard grease.
  • (For the Sauce) Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted.
  • Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally.
  • Serve hot meatballs with toothpicks out of the skillet or a crockpot or chafing dish set on low to keep warm.

Best Butter Cupcakes

Best Butter Cupcakes Here’s an easy,delicious Butter Cupcakes. If you’ve not made cupcakes before and are intimidated by the process, then try this recipe. It is simple to follow, bakes well and the frosting is simply delicious.

Good butter cakes should be moist and flavourful. It should have a good structure, tender but sturdy so that it does not crumble when handled.

The butter should be whipped with sugar, until it is light and fluffy. The sugar will create tiny bubbles that will rise when raising agent like baking powder is added. Butter Cupcakes.

Ingredients.

Makes 20 Cupcakes.

1 and 1/2 cups (180 g) all-purpose flour

1 cup (110 g) cake flour

3/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup butter, at room temperature

1 cup sugar

2 eggs, at room temperature

2 egg yolks, room temperature

2 tsp vanilla essence/extract

2/3 cup sour cream, at room temperature

Preparation.

1. In a bowl, sift the flours with the baking soda, baking powder and salt.

2. Use a mixer (attach page) and cream together the butter and sugars until light and airy for about 7 minutes until well combined.

5. Keep the mixer running and pour in the eggs and yolks one at a time until well-combined. Then mix in the vanilla essence.

6. Then pour in the dry ingredients and sour cream mixture,alternating between the two. Beat until well combined. Do not over beat.

7. Spoon the batter into 20 cupcake liners. Fill until two-thirds full and arrange onto a pan. Bake for 15 to 20 minutes until a toothpick inserted comes out clean.

8. To ensure even baking, rotate the pan halfway through.

9. Remove pan, place on a rack to cool completely before frosting the cupcakes.Buttercream Frosting.

Ingredients

Servings: approximately 24 to 48 cupcakes

This Buttercream Frosting requires a stand mixer to obtain better volume and thickness.

1 and 1/2 cups sugar

1 tbsp corn syrup

5 egg whites

3 cups butter, room temperature and soft.

Preparation.

1. In a heavy medium saucepan, combine sugar and corn syrup with 1/2 water and mix until all sugar is sufficiently wet.

2. Bring the mixture to a boil and cook until it is 114 degree Celsius.

3. Beat the eggs until soft peaks form with the stand mixer. Leave the mixer running and add the combined sugar & syrup into the egg whites to form a meringue.

4. Keep beating until the meringue cools to room temperature. This will take approximately 10 to 15 minutes.

5. Make sure butter is also at room temperature and cubed. Then bit-by-bit, with the mixer running, beat the butter in until completely incorporated.

6. When ready, use at room temperature. If you are storing it in the fridge for later use, ensure that it comes to room temperature before using it.