Mosto cotto is an aged grape syrup with tons of nuanced flavour. This Italian condiment is not only super easy to make — it requires literally only one ingredient (grapes) — but most of “work” is just waiting around.
Photo by Deepa Paul.
Click the link below to see the full instructions, but making mosto cotto is a cinch. Just press some fresh grapes, strain out the solids,and simmer the juice until it reduces and thickens to the consistency of syrup. Pour into sterilized jars and let age for as long as you can. (Food52 recommends up to 24 months, but you don’t have to wait that long.) The syrup will get better with age and take on flavours that are “pleasantly tangy, slightly tannic (like a dry red wine), and reminiscent of dried fruit.” Once your mosto cotto is aged to your liking, drizzle it on ice cream, ricotta, or serve it as condiment on a cheese plate (like you would honey).