Home  Green Sense -    Resources for Sustainable Living

 

 

 

Search
Pages:
Home
  Features
   Living Well
    Food
     Green Cuisine


      Wheat-Free Stuffing

      Autumn Bean and Barley Soup

      Apple Cranberry Sauce

      Balsamic-Maple VinaigretteApple Cranberry Sauce

      The Beach Grill

      Beach-grilled Tofu

      Black and Red Salad

      Buttercup Holiday Pudding

      Buttercup Maple Ice Cream

      Buttercup Maple Pudding

      Cinnamon-Raisin French Toast with Low-sugar Apple Marmelade Sauce

      Jessica's Real Fruit Fruitcake

      Grape Syrup

      Honey Oat Pancookies

      Jessica's Tabouli

      Juneberry Tofu omelette

      Masa-Pear Cobbler

      Napa-Tofu Winter Stir Fry

      Homemade Nixtamal

      Pear Gelato

      Pink Pollack

      Quick Purslaned Red & Black Beans

      Quinoa Beanoa Salad

      Red, White, and Green Supper

      Strawberry Shortcake

      Summer Garden Ragout with Beans and Rice

      Summer at the Sea-side Soup

      Sunny Tofu Salad

      Instant Tofu Jambalaya

      Homemade Corn Tortillas

      The Twig Grill

      Vanilla Pecan Bread Pudding

      Winter Pasta with Sausage

GreenSense Directory
Photo Galleries
GreenSense General Store
About Us
Contact Us
First Visit
 

 

 

Search
Store:

 

 

 

Home > Features > Living Well > Food > Green Cuisine > Grape Syrup

GreenSense- Green Cuisine

Grape Syrup



For us, here in Vermont, late Autumn means cool, clear days alternating with warm hazy ones - almost like summer, if it weren't for the falling leaves - and, if we're lucky, a bumper crop of squash, pears, and grapes. Have you ever made grape syrup? Over home-made vanilla ice cream, topped with a few late-season raspberries, it's a great way to celebrate a bountiful harvest. .

-Alan Wagener


  • 4 cups fresh concord grapes, stems removed
  • maple syrup or sugar, to taste
  • 1/4 cup - 1 cup apple cider
  • 1 Tbsp. cornstarch
  • 1/4 pint fresh raspberries
  • vanilla ice cream

Cook the grapes gently, until the skins pop. Allow to cool and run through a strainer or food mill to remove the seeds and skin, but not the pulp.

Mix the cornstarch with 1/4 cup of apple cider.

Carefully heat, stirring to prevent burning.

add maple syrup and/or sugar to taste. How much you need will depend on the sweetness of the grapes. You'll probably need a lot more, if you're using wild grapes. With wild grapes, you may want to add up to 3/4 cup of cider to moderate the intensity of the grape flavor.

Once you're happy with the sweetness, bring it to a boil and pour in enough of the cornstarch/cider mixture to make it just a little thicker. Be careful not to use too much cornstarch - the mixture will thicken more as it cools.

Serve warm or cooled (both ways are delicious!) over vanilla ice cream topped with fresh raspberries. This syrup will keep, refrigerated, for about a week.

Enjoy!

 

 

TOP

 

Previous   ||'';1.. 2.. 3.. 4.. 5.. 6.. 7.. 8.. 9.. 10.. 11.. 12.. 13..14.. 15.. 16.. 17.. 18.. 19.. 20.. 21.. 22.. 23.. 24.. 25.. 26.. 27.. 28.. 29.. 30.. 31.. 32.. 33..   Next