Chef Maria Helm Sinskey
Pinot Noir Grape Confiture
Makes 2 cups. Adapted by Cynthia L. Nobles from a recipe by chef Maria Helm Sinskey, Robert Sinskey Vineyards, Napa Valley, Calif. Sinskey recommends serving this sweet-sour grape preserve with all kinds of cheeses or roasted meat. Her recipe calls for Pinot Noir grapes. If you can get your hands on some, do so, and your finished product will have a smoother texture. Just remember to take the seeds out of the grapes before cooking.
1/4 tsp. fennel seed
2 cardamom pods
2 whole cloves
10 whole black peppercorns
11/2 lbs. black seedless grapes
1 cup sugar
1/4 cup red wine vinegar
1 cup Pinot Noir wine
1 (2-inch) strip orange peel
1. Place spices in a sachet bag. Reserve.
2. Coarsely chop grapes and set aside.
3. Place a medium saucepan over medium-high heat. Add sugar and stir with a wooden spoon constantly until the sugar caramelizes and a candy thermometer reads 300 F.
4. Remove pan from heat and add vinegar. Place pan back on the heat and cook 30 seconds while stirring constantly.
5. Add grapes, red wine, orange peel and spice sachet. Bring to a boil. Reduce heat to a brisk simmer and cook until juice is a light syrup, about 25 to 30 minutes. Let the condiment sit 20 minutes or more to cool slightly.
6. Remove sachet and pour into a clean jar and let cool. Place lid on the jar and store in the refrigerator for up to 2 months.