Welcome to the Fat Pig in the Market Concord Grape Extravaganza…2012!
I’m starting this party with Concord grape syrup which is the main grapey ingredient for several recipes I’ll be posting during grapefest. One pound (sixteen ounces) of Concords will let you make this syrup recipe twice (a double batch). I like making one batch that’s completely straight up Concord and one batch with a little tilt to it. I make them both at the same time in separate pots since infusing another flavor into this syrup begins with the first simmer.
I add vanilla bean for my Concord Grape Sherbet, cardamom seeds and pods for a gently spiced syrup. Throw in a branch of rosemary and you’ll be ready for the Oinking Concord Grape Happy Hour tomorrow.
Concord grape syrup, straight grape or otherwise, can be drizzled on sweet and savory foods. It is super grapey, slightly tart, sweet. Summer in a syrup. On ice cream = no-brainer. I would risk a piece of bacon. The sweetness of the syrup against smoky, salty, crispy pork would rock. It’s clearly gonna be good on waffles or peanut butter pancakes. Smoked duck…totally.
For the most part I have light, simple breakfasts so how about a dainty drizzle of Vanilla Bean Concord Grape Syrup on Greek yogurt with apricot granola and slices of donut peach?
Concord grape syrup is also very good at creating reflections when it’s in a clear glass decanter. That’s how inky purple it is. I’m making a cameo here (lower left of bottle). My hair silhouette is scarily similar to the bushy tree also making a cameo in the syrup bottle’s reflection.
Tomorrow let’s get happy for the long weekend. I’ll be wearing my new arrow bracelet.
And getting fizzy with it.
Come back tomorrow. Get happy. Long weekend!
Summary: Concord grape syrup with variations. Great for mixing cocktails; as a topping for savory and sweet dishes and for churning a grapey sherbet!
Straight Up Concord Grape Syrup:
- 1 1/4 cup concord grapes, stemmed (or approximately 1/2 pound which is 8 ounces)
- 1 cup sugar
- 1 cup water
*for Vanilla Bean Concord Grape Syrup add:
- beans scraped from 1 inch long vanilla bean and pod halves
- *split the bean, scrape the seeds into the saucepan along with the grapes, sugar and water and throw the pods in too!
*for Rosemary Concord Grape Syrup:
- *substitute 1 cup of brown sugar for the 1 cup of white sugar
- 1/4 cup fresh rosemary leaves or one nice fluffy stalk of fresh rosemary (if you just want to throw the whole stalk in then do it…won’t hurt)
*for Cardamom Concord Grape Syrup:
- seeds and pods from four cardamom pods
- Dump the sugar, water, grapes in a saucepan and bring to a boil, stirring constantly. If you’re adding vanilla, rosemary or cardamom do it now!
- As soon as mixture boils reduce heat to maintain a low simmer.
- Let simmer uncovered, stirring occasionally, over low heat until the grapes fall apart and the mixture thickens. Approximately 15 minutes.
- Strain through a fine mesh sieve. If you want a totally refined syrup then strain twice and use some cheesecloth the second time.
- You’re done with the solids. Compost!
- Return the strained liquid to the pan and let it reduce a bit more over low heat until it’s a good drizzling thickness. Approximately 5-8 minutes.
**For all flavored Concord Grape Syrups (Vanilla, Rosemary, Cardamom or your own spin):
- Add the extra ingredient (vanilla beans and pod pieces, rosemary or cardamom seeds and pod pieces) to the grapes, sugar and water when you first throw them in the saucepan.
- When you strain the cooked mixture the pods will be left behind with the other solids.
Preparation time: 5 minute(s)
Cooking time: 20-23 minutes
Copyright © fatpiginthemarket.
Recipe by fat pig.
Microformatting by hRecipe.