A one-ingredient, versatile Italian condiment that only gets better with age. Also known as sapa, saba or vincotto, you can use it for everything from a sugar or honey substitute to a cocktail ingredient. It's also wonderful on a cheese plate or used as part of a sauce or dressing for roast meats or salad. You can also make it with fruit other grapes—most traditionally, it's done with wine grapes, but figs (see my recipe for fig honey) or prickly pears are use, too. It's usually made with grape must (grapes pressed for the initial stages of fermentation as the first stage of wine making), but as that can be tricky to come by for some people, the recipe below is made with fresh grapes that you press yourself. Try, if you can, to age this—in Abruzzo, for example, it's often aged for 24 months. —Emiko
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