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Cooked grape must

(4 litres/4 hours)

vegetable mill
glass jars

very sweet black or white wine grapes (from 4l of uncooked must you will get about 1 litre of cooked must)
2 spoonfuls of sugar

• Remove berries from grape bunches, wash and dry them.
• Press the berries with your hands or, even better, with a weight, and squeeze them with the vegetable mill to take the juice out from the berries.
• Filter it with a fine strainer to remove peels, seeds and pieces of flesh.
• Put the juice in a large saucepan, add the sugar and bring it to boil on a high flame.
• Continue cooking very slowly for about 4 hours until the juice will be reduced into about 1/4 of the initial quantity.
• Remove the foam that forms and stir it from time to time.
• Once the most acquires a syrup consistence and reaches a caramel colour, turn off the heat and strain again.
• Allow it to cool in the pan.
• Pour the cooked grape must in sterilized glass jars, cap and create the vacuum.

The cooked grape must is used for the preparation of many desserts and creams and as an accompaniment to polenta, meat, game and mature cheeses.

Kids partecipation
This recipe is perfect to involve kids: they will start removing the grape stalks, then they will discard the damaged bunches and put the best berries in a bowl; they will try to release as much juice as possible with their hands and with the help of the vegetable mill will. At the end of the preparation they will have expanded their knowledge about the language regarding grape: the bunch is formed by a stalk with many berries attached enclosing the flesh and the seeds.

Autumn is harvest time, this is the perfect time to prepare the cooked grape must, a grape syrup typical of country tradition and with a very laborious preparation.

Nutritional and cultural curiosities
"Cooked must", "vincotto" and "saba" are terms indicating the grape syrup in different Italian regions, of ancient tradition, prepared both with black grapes and with white grapes. Used as a sweetener, along with honey, since  ancient Romans times, its regional variations are related to the type of vineyards and to the addition of flavourings, fruit and dried fruit.

Useful tips
To obtain an even more fragrant must add aromas, such as cinnamon and cloves, nuts and fruits, such as pears, apples, orange or lemon peel. Store the jars in a cool and dry place and wait at least 10 days before tasting the most.

Data di pubblicazione 31/03/2014 16:40
Ultimo aggiornamento 31/03/2014 16:44