VINCOTTO

Before there was Italian balsamic vinegar, there was the concentrated grape juice, Vincotto. Great way to use surplus grapes to use in the culinary dept.

De-stem and wash fresh, fully ripe grapes. Place in a preserving pan, cover and simmer until collapsed and frothy. Remove from heat and crush with a potato masher. Cover and leave to macerate overnight.

The next day use a wooden spoon to strain and press the slurry through a large sieve.

Discard skins and seeds. Slowly simmer, uncovered, until reduced by 2/3. What's left should be dark, syrupy, slightly sharp and sweet.

Bottle and seal. Sapa can be used as part of a meat glaze, in ragu-style sauces, as a topping for ice cream, or with soda.
Recipe courtesy Virgil Evetts, NZ Gardener Garden Diary