Make Ahead

Double Grape, Rosemary and Pine Nut Compote

October  4, 2012
0 Ratings
  • Makes about 1½ cups
Author Notes

When fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way. —em-i-lis

What You'll Need
  • For the Concord grape base and the sugared pine-nuts
  • 1/4 cup pine nuts
  • 1 tablespoon packed light brown sugar
  • 2 cups Concord grapes
  • 1/4 cup unrefined, granulated sugar
  • To finish the compote
  • zest of 1/2 an orange
  • 1 tablespoon chopped fresh rosemary
  • 1 medium clove of garlic, peeled and thinly sliced
  • 1/4 teaspoon each of salt and fresh pepper
  • 3/4 cup black grapes
  1. For the Concord grape base and the sugared pine-nuts
  2. In a small skillet set over medium-high heat, toss together the pine nuts and brown sugar. Cook, stirring, until the sugar is melted, the nuts are evenly coated and the whole mess is beginning to brown, just a few minutes. Remove from heat and set aside.
  3. In a medium saucepan or stock pot, toss together the grapes and sugar. Cook over medium-high heat for about 6 minutes, stirring and also mashing (with a potato masher or the like), until the sugar is dissolved, the grape skins are largely separated from the grapes and you've got a nice bit of juice.
  4. Ready a food mill with the medium disk, and run the grape mixture through it. You should end up with about 1 cup of juice and pulp. If you can retrieve any seed-free grape skins, grab them and toss them in with the juice- yum! Pour this mixture into a 2 quart saucepan and move on the Part 2.
  1. To finish the compote
  2. Set the saucepan with the strained grape juice (from Part 1) over medium-high heat, and when hot, add the orange zest, rosemary, garlic, salt and pepper. Stir and bring to a boil, continuing to stir regularly so that nothing scorches.
  3. After about 10 minutes, add in the black grapes. After about 10 more minutes, add in the reserved sugared pine nuts, stirring to combine well. Cook a few more minutes, and then pour into a serving bowl, or a glass dish with a cover. Use, refrigerate or freeze until you want it.
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  • Liz Crawford
    Liz Crawford
  • em-i-lis

2 Reviews

Liz C. November 12, 2017
Wow, I was just looking at Thanksgiving/Christmas turkey menus and it occurred to me concord grapes would be a nice switch from cranberries in a sauce of some kind. I am the proud caregiver of a concord grape vine that produces more grapes than I know what to do with. Grape jam, grape pie, grape crumble and grape juice have been my only outlets. But this sounds fantastic! I will report back, thank you so much!
em-i-lis November 13, 2017
Hi Liz,
You are so lucky to have a Concord vine. I LOVE fresh Concords. Wow. I do hope you like this- I always have. :) Warmly, Emily