|400 g||grapes — red|
|100 g||sugar — granulated|
|salt — just a pinch|
Rinse the grapes thoroughly and drain off any excess water. Place in a saucepan with the sugar and bring slowly up to the boil. Once the sugar has dissolved, add the lemon juice and simmer on a medium high heat for 15-20 minutes until the liquid is reduced and syrupy.
Add the Muscadel and a tiny pinch of salt. Boil for another 5 minutes on high, stirring all the while to prevent catching and sticking to the bottom. Pour into a sterilised jar and seal while still hot. Once opened, store in the refrigerator.
Serve with wholemeal Irish soda bread.
Recipe reprinted with permission of Bibby’s Kitchen@36.