5 Ingredients or Fewer

Roasted Grape Preserve

April 24, 2012
3 Ratings
  • Makes a three quarter jam jar of roasted grape preserve
Author Notes

sometimes, when i get a bunch of tasteless grapes i treat them to a little heat with some honey to coax their slight flavours. it was one such experiment that led to roasted grape preserve. roasting them in the oven transformed them into a syrupy preserve that tasted good folded into greek yoghurt whipped with a little bit of crème fraiche to give it some lightness. i also discovered the second time round that it was unnecessary to use honey as the natural sugars in grapes (even tasteless ones) concentrate with the heat. if you end up using them for dessert and find that you require sweetness, then you can always sweeten the yoghurt or crème fraiche. i think that they would be a treat folded into a lightly sweetened mascarpone or ricotta. it is for this reason that i called them roasted grape preserve for although they have a texture a kin to compote they are not cooked in sugar syrup. —mehrunnisa

What You'll Need
  • one pound red grapes
  • one tablespoon olive oil
  1. you will need a roasting tin large enough to hold the grapes comfortably in a single layer. preheat the oven to a one hundred and seventy celsius. place the tablespoon of oil in the roasting tin and let it warm in the oven while you wash and halve the grapes.
  2. once the oil is warm place the grapes in the pan and shake it gently. do make sure that the grapes are fully coated with the olive oil otherwise their sugary juices will burn in the oven. return to the oven and let them roast for half an hour to forty minutes, stirring them half way through.
  3. i like to retain some of the juices as they give the bread in a tartine a bit of moisture. if you prefer less juice then roast for a little longer making sure to check on them frequently so that the sugars do not burn.

See what other Food52ers are saying.

  • mehrunnisa
  • cookingProf
  • Sonel

3 Reviews

Sonel October 25, 2020
These are fantastic! I tried them because my sister couldn’t stop raving about them. They go on everything now from cheese platters to salads and yogurt and granola. They look beautiful on everything and really dressed up a cheese platter!
mehrunnisa May 16, 2012
I would really recommend doing this. It's great in tartines with ricotta and a sprinkle of smashed walnuts. i also ate them on plain bread with a drizzle of olive oil for breakfast. and as pudding stirred into a thick greek yoghurt.
cookingProf May 15, 2012
What a clever idea! I should try this with my next batch of not-so-great grapes. All I could do with them so far is freezing them for making smoothies along with other fruit.