Concord Grape Recipes

Note: Recipes call for juice, concentrate, or pie filling. Juice is the concentrate cut back with water at recommended amount. Look for a "J", "C", or "P" in parenthesis next to the recipe title.

Country Grape Sherbet (J)

  • 1 cup of sour cream
  • 1 cup of milk
  • 1/4 cup of lemon juice
  • 1 egg white, beaten
  • 1-1/2 cups sugar
  • 1 cup of 100% Concord Grape Juice

Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month. Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries.

Grape Cider Punch (J)

  • 4 sticks of cinnamon
  • 1 tsp. grated orange and lemon rind
  • 24 whole cloves or 1 tsp Allspice
  • 5 cups of sweet apple cider
  • 4 cups of 100% Concord Grape Juice
  • 1/2 cup of lemon juice
  • 2 quarts of ginger ale

Combine spices and 2 cups of the cider in saucepan: place over low heat, bring to boil and simmer about 5 minutes. Remove from heat: let stand 1/2 hour: strain. Add remaining cider, grape juice, lemon juice, lemon and orange rind. Pour into pitchers and chill. When ready to serve, pour over ice in punch bowl and add ginger ale. Garnish with orange slices. Makes 35 to 40 servings.

Grape Ice Cream (J)

  • 1 pint of heavy cream
  • 1 1/4 cups of 100% Concord Grape Juice
  • 1/3 cup of sugar
  • A few drops of lemon or lime juice to taste

A simple and surprisingly delicious ice cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand-cranked or electric ice cream maker. Makes 1 quart.

Grape Juice Crush (J)

  • 24 ounces of 100% chilled Concord Grape Juice.
  • 1 cup of chilled orange juice
  • 1/2 cup of sugar
  • 1/4 cup of chilled lemon juice
  • 1 quart of chilled ginger ale

Mix juices and sugar, stirring until sugar is dissolved. Just before serving, stir in the ginger ale. Serve over ice.

Purple Cow Milkshake (C)

Prepare a 32 ounce vanilla milkshake in a blender, then add 4 ounces of 100% Concord Grape Juice concentrate. Mix and serve.

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Purple Cow Pie (C)

  • 1 prepared 10" pie crust
  • 2 cans of Eagle Brand Condensed Milk
  • 2 8-ounce packs of cream cheese
  • 16 ounces of Cool Whip Topping
  • 1 1/2 cups of 100% Concord Grape Juice Concentrate

Prepare a pastry shell and bake. Cool. With an electric mixer, beat together the Eagle Brand Milk and cream cheese until smooth, then beat in the grape juice concentrate. When, thoroughly mixed, fold in Cool Whip. (Filling should have the consistency of a refrigerator cheese cake.) Pour into pie shell and chill before serving.

Concord Grape Iced Tea (J)

Mixing equal parts of iced tea and 100% Concord Grape juice makes a wonderful and healthy thirst quencher. WANT FIZZ? - substitute ginger-ale or lemon lime soda for iced tea.

Concord Grape Gelatin (J)

  • 4 cups of 100% Concord Grape Juice
  • 2 packets of unflavored gelatin
  • 1/4 cup sugar

Pour 1 cup of grape juice into bowl, sprinkle gelatin on top and let stand for 5 minutes to soften. Add 1 cup juice and sugar in pan and bring to a boil over medium high heat, stirring to dissolve. Add to the gelatin mixture, stir to dissolve the gelatin. Stir 2 remaining cups of gelatin into the mixture. Pour into a 9x13 glass pan, cover and refrigerate until set. Cut into cubes and serve.

Grape Glazed Ham (J)

  • 10 pound smoked ham
  • 1 cup of 100% Concord Grape Juice
  • 1/2 cup of grape jam
  • 1 tsp. of grated orange rind
  • Pineapple and maraschino cherries for garnish

In a bowl combine 100% Concord Grape juice, jam and orange rind and stir until well blended. Bake the ham as usual. One hour before it is ready, pull the ham from the oven and score the outer fat layer with a sharp knife in a crisscross pattern. Brush about 1/2 the glaze mix onto the ham and return it to the oven and bake for about 30 minutes and then brush with the remaining glaze mix. This recipe will make 1/12 cups of glaze, enough to glaze a 10# ham. You also may want to garnish the ham with pineapple and cherries prior to glazing.

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Grape Salad Dressing (J)

  • 1/4 cup of vegetable or olive oil
  • 3/4 cup of 100% Concord Grape Juice
  • 2 Tbsp. lemon juice
  • 1/2 tsp. lemon zest
  • 1/2 tsp. chopped fresh mint
  • 1 tsp. grated fresh ginger
  • 1/4 tsp. garlic powder (optional)
  • Salt to taste

Whisk ingredients together. Pour over mixed greens of your choice. Also makes a great marinade for meats.

Grape Juice Tapioca (J)

  • 2 1/2 cups of water
  • 3/4 cup sugar
  • 1 cup of 100% Concord Grape Juice
  • 2/3 cup minute tapioca
  • juice of 1 lemon

Combine sugar and water and boil together until the sugar is dissolved. Add tapioca and cook until clear. Add the lemon juice and grape juice and continue to cook for 3 minutes. Serve warm or chilled. Serves 6.

Purple Snow Cone (C)

  • 3 trays of ice cubes
  • 12 ounces of 100% Concord Grape Juice Concentrate

Crush ice in blender or food processor. Spoon into six dessert dishes or paper cups and pour equal amounts of the concord grape concentrate over the ice. Serve immediately.

Concord Peanut Butter Crisp (P)

Makes 30 medium squares. Preparation time: 15 minutes, Bake time: 25 minutes


  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature {may use shortening}
  • 1 1/4 cups brown sugar, firmly packed
  • 1 cup peanut butter (creamy or chunky)
  • 2 cups plus 1/2 cup rolled oats
  • 1 1/2 cups Growers Co-op Concord Grape Puree Concentrate
  • 1/4 cup wheat germ (optional)


  1. Preheat oven to 375F and lightly grease 9x13 inch pan.
  2. Mix flour, baking soda, and salt; set aside
  3. Mix butter, brown sugar until creamy; add peanut butter and mix until smooth
  4. Add flour mixture and 2 cups oats; mix
  5. Spread three quarters of the batter into the pan with a spatula.
  6. Spread Concord Grape Puree over the batter; sprinkle with wheat germ.
  7. Add 1/2 cup oats to the remaining batter; mix.
  8. Crumble remaining batter over the grape. Gently press down.
  9. Bake 25 minutes, until golden brown. The squares will still be soft. Cool and serve.

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Concord Grape Crisp (P)

Think apple crisp, except with a bold Concord grape flavor.
Makes 40 medium squares. Preparation time: 20 minutes, Bake time: 25 minutes


  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp allspice
  • 2 Tbsp wheat germ (healthier option)
  • 1/2 cup dry skim milk (healthier option)
  • 1 1/2 cup rolled oats
  • 1/2 cup butter, room temperature {may use shortening}
  • 1 cups brown sugar, firmly packed
  • 1 cup Growers Co-op Concord Grape Puree Concentrate
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup water


  1. Preheat oven to 400F and lightly grease 9x13 inch pan.
  2. Mix flour, baking soda, salt, allspice, wheat germ, dry milk and oats. Set aside.
  3. Mix butter and ½ cup brown sugar until a creamy texture; mix in flour mixture. This will be crumbly.
  4. Pour three quarters of the crumble into the pan; press down gently into an even layer.
  5. Mix Concord Grape Puree, 1/4 cup brown sugar, and water; spread in a layer over the crumbs.
  6. Spread remaining crumble evenly over the grape.
  7. Bake 25 minutes, until golden brown. The squares will still be soft. Serve warm (great with ice cream) or cooled.

Concord Grape Pie (P)

Makes one 9 inch pie. Preparation time: 15 minutes
Preheat oven to 350F


  • 2 pie crusts: make your own pie crust, or save time using a purchased crust
  • 1 3/4 cups Growers Co-op Concord Grape Pie Filling & Topping
  • 1 cup sugar
  • 1 cup cold water
  • 4 Tbsp corn starch


  1. Put bottom crust into 9 inch pie plate
  2. In a sauce pan, mix 1 ¾ cups (full jar) Concord grape puree concentrate with sugar and water, and warm to dissolve sugar.
  3. Taste! Add up to ¼ cup more sugar to make the right balance of sweetness and tartness.
  4. Mix corn starch into 3 Tbsp until lump free, and mix into filling.
  5. Fill pie crust with mixture.
  6. Put top crust on. Fold over and flute edges. Make vent holes in top crust.
  7. Bake for 40 minutes at 350F or until golden brown.

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Halloween Inky Punch (J)

This is a tasty punch that looks horrible but tastes great. Combine in a punch bowl:
  • 3 volumes of Concord grape juice
  • 1 volume cranberry cocktail
  • 1 volume chilled lemon-lime soda

Add a few scoops of lime or orange sherbet. It will melt to create a strange looking film over the top of the punch. You can also add a giant hand-shaped ice cube to the punch. (Clean and then fill a disposable surgical glove with water, prop up carefully in freezer, and freeze. Glove may have to be cut off.)

Halloween Test Tube Shooters (J)

The visual contrast of purple brown against the orange gelatin make these look like a science experiment gone bad, but they taste great. Drink it all in one shot!
  • 1 package (3 ounces) orange-colored gelatin powder, such as orange, peach or apricot
  • 1 cup boiling water
  • 1 can (15 ounces) peaches, apricots or pears in juice or extra-light syrup, not drained
  • 2 1/4 cups Concord grape juice
  • 1/4 cup dry hot-chocolate mix

Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes. Puree the canned fruit in a blender or food processor until completely smooth. Mix into warm gelatin. Fill 18 (2 ounce) test tubes about half way, place in rack, and refrigerate until firm.

Heat the Concord grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate. When chilled, fill the test tubes with the grape-juice mixture. Poke a skewer down the sides of the test tube into the gelatin so that the grape-juice mixture flows down creating dark stripes through the orange gelatin.

Concord Grape Jelly

You mix our Concord grape juice ½ concentrate to ½ water, so 2 cups juice to 2 cups water to get the 4 cups of prepared juice.
  • 7 cups sugar
  • 4 cups prepared juice
  • 1 pouch of certo or some kind of pectin

Measure exact amount of juice in 8 quart saucepot stir sugar into juice add ½ tsp butter if foaming. Bring mixture to full boil stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. remove from heat. Skim off any foam with metal spoon. Ladle into jars and seal. Process in water bath 10 minutes.

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