Fruit syrups are a wonderfully versatile and handy addition to your pantry. The technique is simple and usually involves making a sugar and water syrup infused with fresh fruits or berries.
We departed a bit from the norm for this version: we added wine instead of sugar and water. The result is a sweet-tart, savory sauce that works well as a glaze for poultry or as a poaching medium for fruit. The crushed grapes need to rest for at least 24 hours to give up their juices and macerate with the skins, so plan ahead. This recipe is easily doubled or tripled.Prep Time: 10 minutesCooking Time: 8-10 minutesTotal Recipe Time: 18-20 minutes + 24 hours
Place the grapes in a food processor and pulse until the grapes are finely chopped but not puréed. It may be necessary to do this in batches.
Transfer the grape pulp and liquid to a glass or stainless steel bowl, cover and refrigerate for at least 24 hours, or up to 72 hours.
Transfer the grapes and juice to a fine mesh sieve set over a clean saucepan. Using a large spoon, press as much liquid from the grapes as possible. It may be necessary to do this in small batches. An extraction juicer will also do the job, if you have one.
Place the saucepan over high heat and bring the juice to a boil. Reduce the heat to medium and cook, uncovered, until the liquid reduces to 3/4 cup. The syrup will gradually thicken and bubble as it reduces.
Add the wine, raise the heat to high and boil for 2 or 3 minutes, until large bubbles appear on the surface of the syrup.
Let the syrup cool slightly, then pour into a sterilized bottle or jar. The syrup can be refrigerated for up to 2 months.