Side Pannel
Grape Nut Roll (Soutzouki)
Grape Nut Roll (Soutzouki)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Candy
Ingredients List
- Karen Mintzias
- 6 oz Frozen grape juice;undiluted
- 1/2 c Sugar or honey
- 1 sm Box pectin jell
- Citric acid (pea-sized);*OR*
- 1 -Lemon, juice only, instead
- 1/2 c Whole walnuts
- 3 tb Cornstarch
- 1/4 c Cold water
Directions
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.
Typed for you by Karen Mintzias
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.
Typed for you by Karen Mintzias
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