I inherited a concord grape vine with my perennial garden when we moved into our home. My records estimate it is at least 20 years old. In past years I have made grape juice this time I was looking for something a little more adventurous. This year I have a bountiful harvest of grapes, which I have been diligently plucking off the vines before the neighboring raccoons get to them before me. Most of the time I enjoy eating the grapes right off the vine, they have a very tart mouth puckering crunch. What to do with all these grapes? I am not a jelly fan and after researching how much time involved peeling and seeding the grapes to make a pie I lost interest. So with a little more research I came up with this concord grape sauce, made with a port wine. Drizzled over a cheesecake it was rich and creamy.
1. Make your favorite cheesecake
2. Concord Grape Sauce 2/3 cup tawny port or sweet red wine 1/2 cup sugar 2 Tbls fresh lemon juice 4 tps cornstarch 4 tps water Combine juice, cornstarch, and 4 tps water, stirring with a whisk until well blended. Stir cornstarch mixture into concord grapes, bring to boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat, cool to room temperature. Cover and chill. Serve over cheesecake. enjoy