Prep 2 hrs
Cook 24 hrs
Serve over cakes, pancakes, scones etc. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman.
Version 1 -yield 2 c
- 10 lbs grapes, fresh
- 4 inches piece bread, very dry (use 1 T clean ash to be authentic)
- 2 sprigs thyme (optional) or 3 mint leaves (optional) or 3 dried chamomile (optional)
Version 2 - yield 1/2 c
- 5 cups unsweetened white grape juice
- Version 1:.
- Crush grapes in a food mill and extract as much juice as possible and discard the all parts of the grape sans juice.
- Transfer juice to a strainer lined with cheesecloth set over a large pot.
- Allow to drain thoroughly, pressing down on the pulp occasionally until all the juice has collected in the pot - this can be done in batches if your strainer is not large enough to hold all the grapes.
- Tie the ash or bread in a small piece of the cloth and submerge it in the grape juice. Place the pot on the stove and bring the juice to boil over medium heat.
- Reduce the heat and simmer, uncovered for 15 minutes.
- Set the pot aside and let it stand overnight. (The ash brings the juice to the top and any sediment will sink to the bottom.).
- The next day, remove the ask and carefully pour the clarified grape juice into a second pot, leaving all the sediment behind in the first pot.
- Place the juice over medium heat, bring it to a boil, then reduce the heat and simmer until the juice reaches the consistency of of maple syrup or molasses - 235 F on a candy thermometer or about 45-60 minutes. Do not let the liquid boil over or burn but just bubble briskly.
- Allow the syrup to cool slightly and then transfer it to clean glass containers. Stir in any optional leaves now.
- Store in the refrigerator indefinitely.
- Version 2:.
- Bring juice to boil over medium to medium-high heat and cook until 235 F on a candy thermometer or about 1 hour.
- The liquid should be dense but pourable, like honey, when cooled.