Coronation Grape Orange Conserve

Excerpted from 250 Home Preserving Favorites by Yvonne Tremblay © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.

In this conserve, I have joined together grapes, wine and raisins — ode to the vine! It has an almost cranberry-like tart flavor.


Recipe Suggestion: Serve on top of cheese (or Baked Brie, page 345) at your next wine and cheese gathering.

Coronation grapes are small, bluish-colored eating grapes (sometimes called blue grapes) that are usually seedless. Their flavor is different from the Concord grape jelly taste you may be familiar with. You will find them in stores and markets from late August to mid-September.


2 1/2 lbs Ontario Coronation table grapes 1.25 kg
2 large oranges 2
1/4 cup red wine, such as Shiraz or Cabernet 60 mL
1 package powdered pectin (1.75 oz/49 or 57 g) 1
1/2 cup sultana raisins 125 mL
4 cups granulated sugar 1 L


  1. Carefully remove grapes from stems. (Check well for small stem bits before processing.) Using a food processor fitted with a metal blade, coarsely chop grapes, in batches, by pulsing on and off. Measure 4 cups (1 L).
  2. Using a fine grater, remove 1 tbsp (15 mL) orange rind; set aside. Peel oranges and remove all pith, seeds and membranes. Finely chop the fruit and measure to make 1 cup (250 mL), including juices.
  3. In a Dutch oven or a large, deep, heavy-bottomed pot, combine grapes, orange rind and oranges. Bring to a boil over high heat, stirring occasionally. Reduce heat and simmer, covered, for about 20 minutes or until grape skins are softened.
  4. Stir in wine. Stir in pectin until dissolved. Stir in raisins. Increase heat to high and bring to a full boil, stirring constantly.
  5. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute.
  6. Remove from heat, skim off any foam and let rest for 1 minute. Stir to distribute raisins.
  7. Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
  8. Process jars in a boiling water canner for 10 minutes (for details, see page 20). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.