Grape Paste

Recipe by Chrissyo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    kg grapes, any variety
  • 450
    g sugar, for every 450g of pulp
  • grapeseed oil
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DIRECTIONS

  • Pick the grapes from the stem and wash well.
  • Place them into a pot and just cover with water.
  • Bring to the boil then reduce to a simmer and cook until the grapes are soft.
  • Strain off the water and pass the grapes through a good mill or force through a sieve.
  • Throw away the skins and any seeds and weight the resulting pulp.
  • Place the pulp into a heavy-based pan with the required quantity of sugar.
  • Cook until the pulp becomes very thick and is difficult to stir.
  • If the fruit begins to stick and burn, remove it from the pot straight away and continue in a clean pot.
  • Brush a biscuit tin with the grape seed oil then pour in the paste.
  • Allow to set, and wrap in plastic.
  • It is best kept in the fridge although in cooler climates may be stored in a pantry.
  • It is tastiest after one month as flavour matures.
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