Cardamom Grape Jelly Food

CARDAMOM JELLY (IT'S SCANDINAVIAN)

Steps:

• Cook grapes in water in a covered saucepan until soft,about 30 minutes
• Strain mixture through cheesecloth.
• Measure 5 cups of the juice and pour into a 5-quart kettle.
• Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
• Boil rapidly one minute, stirring constantly.
• Add sugar and cardamom and boil rapidly again for one minute.
• Remove jelly from heat, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each. Seal airtight.

CARDAMOM GRAPE JELLY

Steps:

• Place cardamon in a tea leave holder or cheese cloth.
• Cook grapes and cardamon in water in a covered saucepan.
• Strain mixture through cheesecloth overnight.
• Measure 5 cups of the juice and pour into a 5-quart kettle with the cardamom.
• Add the pectin and cook over high heat, stirring constantly, until the mixture comes to a full, rolling boil.
• Brushing sides of pot with a wet pastry brush.
• Boil rapidly ONE minute, stirring constantly.
• Add sugar and cardamom and boil rapidly again for one minute.
• Remove jelly from heat, remove cardamon and discard, skim off foam, and pour into hot sterilized jars, leaving 1/2-inch space at the top of each jar. Process in water bath for 10 minutes.

ROASTED PORK LOIN WITH CARDAMOM-CURRANT JELLY SAUCE

Steps:

• For pork:
• Combine first 10 ingredients in blender. Blend until spices are finely ground, about 2 minutes. Place pork in large glass baking dish. Pour marinade over pork; turn to coat. Arrange bone side up, tent loosely with foil and refrigerate at least 12 hours or overnight.
• For sauce:
• Preheat oven to 350°F. Scrape marinade from pork. Pat pork dry with paper towels. Sprinkle pork generously with 1/2 teaspoon cardamom, salt and pepper. Heat oil in large roasting pan set over 2 burners on medium heat. Add pork and cook until brown, turning occasionally, about 4 minutes.
• Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan. Transfer to oven. Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes. Transfer pork and prunes to platter. Tent with foil. Strain pan juices into large glass measuring cup. Spoon 4 tablespoons fat off top of pan juices. Pour pan juices into heavy small saucepan. Add jelly and remaining 1/2 teaspoon cardamom. Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes. Season sauce to taste with salt and pepper.
• Serve pork with sauce.