The two baskets of ripe grapes we gathered from our old vines were too few for wine and too seedy to eat; so Costas and I decided to press them and take the juice to drink, freeze some to make granita, and certainly make moustalevria, the traditional grape must jelly our mothers used to make each year.
The old recipes ask for a lengthy process of simmering and clarifying the grape must with wood ash, which I always skip. I much prefer a fruity-tasting moustalevria, so I briefly boil the juice with the cornstarch, just until it thickens, much like I do when I make my orange ‘cream’ in the winter. You can use any nice grapes you like to make the juice, but I wouldn’t use the canned concord grape juice available everywhere in the US as I am not fond of its taste and aroma.
Serves 8-10 (more…)