Recipes with grape juice

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Whole-wheat grape juice muffins with blue cornmeal, yogurt, and a pinch of nutmeg. Naturally sweetened with concord grape juice, no refined sugar. A wholesome lunchbox snack.

Christmas memory fruitcake steams then bakes a bourbon-soaked, dense old-fashioned fruitcake loaded with Brazil nuts, raisins, candied fruit, figs, and warming spices. Heirloom holiday recipe.

Only 4 ingredients! Grape juice studded with banana slices makes this all-natural dessert delightfully glorious!

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Halloween witch's brew, a kid-friendly non-alcoholic Halloween punch made with grape juice and soda water, garnished with halved grapes that look like floating eyeballs. Ready in 10 minutes.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Rosy grape jelly: easy freezer jelly made with cranberry and grape juice, pectin, and sugar. Bright ruby color and bold fruit flavor without cooking down fresh fruit.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Old-fashioned nut-free fruitcake with candied cherries, pineapple, grape jelly, and warm spices. Baked low and slow in three pans. Safe for nut allergies.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Orange or grape juice blocks set unsweetened fruit juice with unflavored gelatin into firm, sliceable squares. A sugar-free, diabetic-friendly homemade alternative to gummy candy.

Soutzouki, the traditional Greek grape-and-walnut candy. A chewy grape-juice gel thickened with pectin, studded with whole walnuts and rolled into a log to slice. Naturally fruit-sweet, no candy thermometer needed.

Grilled sesame chicken breasts marinate in soy sauce, white grape juice, sesame seeds and ginger, then grill over medium-hot coals. A sweet-savory Asian-inspired summer dinner.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Juice from Concord grapes is packed with potent polyphenyls and research shows that the consumption of Concord grape juice can help promote a healthy heart and may help prevent heart disease and other chronic diseases by improving the body’s ability to deal with oxidative stress.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.

Fresh cantaloupe, blueberries, grapes, and strawberries soaked in an orange juice and white wine marinade. Fat-free, naturally sweet, and gorgeous on any brunch or potluck spread.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Microwave grape jelly made in 30 minutes with four ingredients. No canning kettle needed, just grape juice, sugar, pectin, and a quick lemon juice brightener.

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.