| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Candies, Greek | 1 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 6 | oz | Frozen grape juice;undiluted |
| 1/2 | c | Sugar or honey |
| 1 | sm | Box pectin jell |
| Citric acid (pea-sized);*OR* Lemon, juice only, instead | ||
| 1/2 | c | Whole walnuts |
| 3 | tb | Cornstarch |
| 1/4 | c | Cold water |
INSTRUCTIONS
Candied nuts and grape juice, "soutzouki", is an ancient candy recipe still being used in the villages of Greece. The traditional recipe is quite involved, calling for the stringing of walnuts like beads on linen thread, boiling many pounds of grapes into a thick syrup and coating the nuts by pouring the thick syrup over them just as if you were making candies until a purple necklace is formed. You can make this recipe in a simpler way without having to stamp on the grapes with bare feet. In a large deep pot bring juice and honey or sugar to a vigorous boil. Add pectin and boil 5 minutes. Dissolve citric acid first in a tablespoon of hot syrup, then add to the rest of the syrup, mixing it in. Add nuts. Dissolve cornstarch in cold water and mix into syrup, stirring quickly. Cook 1 minutes more. Ladle thick mixture on to heavy waxed paper. Make a long thick roll. Pick up two sides of paper and press together to make a fat sausage of candy. Let set at room temperature. Store in plastic bag. Slice as needed. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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