A nice treat with a cheese platter instead of quince paste.
My Private Note
Units: US | Metric
- 1Pick the grapes from the stem and wash well.
- 2Place them into a pot and just cover with water.
- 3Bring to the boil then reduce to a simmer and cook until the grapes are soft.
- 4Strain off the water and pass the grapes through a good mill or force through a sieve.
- 5Throw away the skins and any seeds and weight the resulting pulp.
- 6Place the pulp into a heavy-based pan with the required quantity of sugar.
- 7Cook until the pulp becomes very thick and is difficult to stir.
- 8If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
- 9Brush a biscuit tin with the grape seed oil then pour in the paste.
- 10Allow to set, and wrap in plastic.
- 11It is best kept in the fridge although in cooler climates may be stored in a pantry.
- 12It is tastiest after one month as flavour matures.
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Nutritional Facts for Grape Paste
Serving Size: 1 (1850 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2707.5
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 28.0 mg
- Total Carbohydrate 703.3 g
- Dietary Fiber 12.6 g
- Sugars 666.3 g
- Protein 10.0 g