December 9: The Future

I consider that our present sufferings are not worth comparing with the glory that will be revealed in us.
- Romans 8:18

This verse reminds me of one of my favorite songs by Hillsong Worship: New Wine. In the crushing and pressing, the vintner is taking something and turning it into something much greater. It is a time-consuming process but the celebration follows!

If you’ve ever tried wine grapes you know they are pretty sour. Life hands us some pretty sour grapes and then we feel squeezed and pressed from all sides.  It can be difficult to see how our current sufferings can be beneficial. Yet, if we look back to scripture, we see James 1:2 saying, Count it all joy, my brothers, when you meet trials of various kinds.

And then Peter tells us in 1 Peter 4:13, but rejoice insofar as you share Christ’s sufferings, that you many also rejoice and be glad when his glory is revealed. These passages make us a bit uncomfortable but should also provide some comfort. Jesus suffered the ultimate pain for us by taking our sin to the cross with him. He did that for you.

This passage from Romans says give God your heart so that in the crushing and in the pressing he can make new wine out of you. Instead of mulling over the hurt and pouting about our situation, let us be a people that responds with thanksgiving for in time we will be restored to glory.

If you have not heard the Hillsong Worship song, check it out here:
https://www.youtube.com/watch?v=1ozGKlOzEVc

Recipe:
Concord Grape pie

• 1 recipe or your favorite pie crust doubled prepared
• 1 1/2 lbs of Concord grapes (after removing from stems)
• 3/4 cup + 2 tbsp (6.0 oz) sugar
• 2 1/2 tbsp cornstarch
• 1 1/2 tbsp freshly squeezed lemon juice
• 1 tbsp unsalted butter, softened​

Instructions

• On a lightly floured work surface, roll 1 half of a double crust pie dough into a 15-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Repeat process for rolling out dough for the top crust. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until you are ready to assemble the pie.
• Wash grapes and discard any that are under-ripe, damaged and blemished.
• Remove the skins from the grapes by pressing them between your thumb and forefinger. Put the skinless grapes in a medium saucepan. Reserve the skins in a small bowl.
• Gently mash the grape pulp in the medium saucepan to release their juice. Cook over medium low heat until grapes come to a full boil, and simmer, covered, for 5 minutes.
• Remove from heat and allow to cool completely. Press the grapes through a fine sieve and discard the pits.
• In a heavy bottomed pot: combine the grape pulp, grape peels and all the remaining ingredients . (You’ll have about 1 1/3 cups of pulp – add everything else and you’ll have about 2 cups) Bring to a simmer over low heat, stirring continually until the filling is slightly thickened and bubbly. Remove from heat and allow to cool completely.
• Preheat the oven to 400°F with a rack in the bottom third of the oven with a pizza stone or baking sheet on it.
• Transfer the cooked filling to the prepared pie shell. Moisten the edges of the pie crust with water and attach the top crust, crimping the edges to seal the crust.
• Cut six small slits in the crust to act as vents. Place pie on the pizza stone, protect the edges with a pie ring, and bake for 30 minutes at 400° F and then reduce heat to 375° F and bake an additional 25-30 minutes until the filling is bubbling. Cool on a wire rack for at least 3 hours before cutting.​

Written by: Abigail Elliott

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