Intro
A yummy variation on tomato sauce, I collected this recipe over the fence when I was a Child Bride. Our neighbours, Bruce and Julie Gallagher, had a grape vine and used to make this sauce from the ones not quite sweet enough to just eat.
Recipe
Simmer together gently in a preserving pan for 1.25 - 1.5 hours or until beginning to thicken:
- 2 kg grapes
- 5 cups vinegar
- 4 cups sugar
- 4 teaspoons salt
- half teaspoon cayenne pepper
- half teaspoon black pepper corns
- 2 teaspoons whole cloves
- 1 teaspoon ground ginger
NB This can be quite thin sometimes ... seems to vary. Occasionally I have helped it thicken with a few teaspoons of cornflour mixed to a thin cream with cold water, then stirred into the simmering sauce stirring all the while.
Funnily enough, I seem to be missing the champagne yeast from this receipt. No method notes about if you use charcoal in your still or no, too. How long are you allowing the pomace ferment? When do you decide to move it from the new oak to the olde?
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