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What do do with sour grapes?

 
                          
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This past weekend I went apple picking at this awesome farm in Marlboro, NY. I ended up coming home with a whole variety of fruits and veggies including some plump juicy concord and red grapes. Being a good little girl, I didn't taste them before assuming that they would be as sweet and tasty as they were last year. When I got them home, I found them to be almost inedibly tart. I'm not really interested in using them in savory dishes, but does anyone know of any good grape recipes where it wouldn't matter if the grapes are sour? I'm already considering making some fruit leather, but something a little more dessert-y might be nice too.

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steward
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Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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They'll make a great jelly as they should be full of pectin if they're sour.  If they're reall intense, I wouldn't want to use them in a dessert as I'd need to add huge amounts of sweetening to make them edible.
 
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Malika9 wrote:
This past weekend I went apple picking at this awesome farm in Marlboro, NY. I ended up coming home with a whole variety of fruits and veggies including some plump juicy concord and red grapes. Being a good little girl, I didn't taste them before assuming that they would be as sweet and tasty as they were last year. When I got them home, I found them to be almost inedibly tart. I'm not really interested in using them in savory dishes, but does anyone know of any good grape recipes where it wouldn't matter if the grapes are sour? I'm already considering making some fruit leather, but something a little more dessert-y might be nice too.


I am from upstate NY. and attended SUNY Fredonia way back when but......  I learned from those days going to college in concord grape growing country that the sugar doesn't develop well until after the first frost.  Back in those days Welch's corporate headquarters was in Westfield NY.  Go back and pick more after the first frost if you want sweeter grapes.
 
gardener
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Litlle bit of applesauce to sweeten and it should make a great fruit leather and still taste like grapes.
 
                        
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we just made grape juice with ours from the Nourishing Traditions cookbook. You need whey though so if you don't have access to raw milk that plan won't work.
Our juice was amazing.
 
steward
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How about making a batch of wine vinegar?  Great on winter salads.
 
Dave Bennett
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John Polk wrote:
How about making a batch of wine vinegar?  Great on winter salads.

That is a great idea.
 
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