The Sweet Sapphire grapes had been in the refrigerator for well over a week and I didn’t want a single one of them to go to waste. I cut each one into two or three pieces and put them into a pot on the stove without any added water, or any added anything, and let them simmer.
After a long while I puréed the grapes using an immersion blender and let them simmer for another long while until they had reduced to almost a jam consistency.
I put the stuff in a jar and refrigerated it while I pondered how to use it.
Last night I enjoyed some on the bread I baked yesterday.
I used it again making ebelskiver this morning.
I’m sure there are other ways to use this grape stuff. Someone, whose blog I follow, would probably suggest smearing it in my hair (what’s left of it) or something… Faye said it would be good on ice cream. Come to think of it, there is some homemade black walnut ice cream in the freezer…