How To Make Grape Syrup Recipes

HOW TO MAKE GRAPE SYRUP

Steps:

• Combine the jam or jelly, corn syrup, and water in a saucepan. Measure out 1 cup (220 g) of your favorite grape jam or jelly and pour it into a small saucepan. Add ½ cup (118 ml) of light-colored corn syrup and ¼ cup (60 ml) of water and stir the ingredients to combine them.
• Heat the mixture over medium-low until the jam or jelly dissolves. As the mixture heats up, continue to stir it occasionally with a spoon or other utensil. Don't let it come to a boil! Keep heating the mixture until the jam or jelly melts into the liquid ingredients.
• Beat the syrup mixture with a whisk if it doesn't look smooth enough. Once the jam or jelly melts, remove the saucepan from the heat. You can use a wire whisk or a rotary beater to create a smoother consistency, if desired. If you're happy with the current consistency, you can skip this step.
• Use the syrup as a topping or as a base for drinks. Grape syrup makes a great topping! You can drizzle warm grape syrup on oatmeal, yogurt, ice cream sundaes, pancakes, and more. You can also use the syrup in your favorite cocktail recipes or mix it with a little soda water to make a refreshing grape drink. Try adding a splash of grape syrup to champagne for a bubbly treat. Grape syrup pairs wonderfully with warm, fresh biscuits. Refrigerate leftover syrup in an airtight container for up to 1 week.

PANCAKES

Steps:

• Make the batter: In a large bowl, thoroughly whisk together the milk and eggs. Gradually add the flour, cinnamon and salt, whisking bit by bit until there are no visible lumps. Set the batter aside to rest for 30 minutes.
• Preheat the oven to 250 degrees F.
• Cook the pancakes: Heat a large nonstick pan (or, if preferred, a griddle) over medium-low heat. Melt the butter, then spoon in some batter for a test pancake. If the batter is a little runny and spreads too much in the pan, whisk in an additional 1 to 2 tablespoons flour. Batter too thick? Add a little milk and blend. Cook for a couple minutes until you see a bubble here and there on the surface. Flip and cook for another minute. Transfer to a plate, cover loosely with foil and keep warm in the oven until you build up a batch. Continue with the remaining batter, adding more butter to the pan as needed. Note: If making smaller pancakes, leave room between each pancake for "spreading."
• You can eat these pancakes with the Red Grape Syrup, Date Compote with Fresh Pears or both.
• Cook the grapes: Heat a saute pan or saucepot large enough to hold the grapes over medium heat. Add the grapes and 1/2 cup water and bring to a simmer. Simmer until the grapes break open and release their liquid, 2 to 3 minutes.
• Strain the liquid into a clean pan (do not press on the grapes when straining the liquid; reserve the grapes for the sauce), return the pan to medium heat, add the honey and simmer until the liquid is slightly thick and syrupy in texture. Grate a little lemon zest over it. Halve the lemon and add the juice. Put the strained grapes back into the sauce.
• Cook the dates: Place the dates in a saucepan and cover with cold water. Bring to a boil, reduce to a simmer and simmer for 20 minutes. Add the cranberry juice and honey and cook until the dates are tender. Whisk to break up the fruit, adding a little water if the mixture is too dry.
• Cook the pears and finish: Heat another pan over medium heat and add the butter. When melted, add the pear slices and toss to coat. Cook until tender, 3 to 5 minutes. Add the juice from the lemon to taste, then stir in the date compote.

APPLE GRAPE SYRUP

Steps:

• Combine sugar and 1 1/2 cups water in a pot and bring to a boil over high heat, stirring often to dissolve sugar. Pour into bowl, cool to room temperature, then refrigerate. When cold, mix in remaining ingredients and refrigerate until completely chilled, at least 2 hours.
• Pour about 1/2 cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.

PETIMEZI - GREEK GRAPE SYRUP

Steps:

• 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.

MUSCADINE SYRUP

Steps:

• Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
• Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
• Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
• Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls to make the grape puree.
• Measure 4 ½ cups of puree into a generously-sized pot. If the measure comes up a little short you can add a small amount of water.
• Add lemon juice and corn syrup. Bring to a boil.
• Add sugar. Bring to a full, rolling boil. Cook for 2 minutes.
• Remove from heat.
• Pack in ½ pint or pint jars, seal, and process in boiling water bath for 10 minutes.
• Use on waffles, pancakes, french toast, etc. or stir into hot cereal.