Status: 27.09.2023, 16:15 p.m.
By: Ines Alms
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Autumn is grape season. With just a handful of ingredients, the fruit can be used to make a balsamic cream - perfect for refining sweet and savoury dishes.
In early autumn, you can find a rich selection of grape varieties in the supermarket. But some people also consider themselves lucky to have a grapevine in their own garden that bears plenty of fruit. Sometimes even so many that you don't even know where to put all the grapes. In order to preserve their wonderful aroma in a simple way, the fruits can be processed into a balsamic cream for mozzarella, tomatoes and the like.
Grape juice is the basis for the balsamic cream
Grapes from our own cultivation are often particularly sweet and aromatic with the right climate. © agefotostock/Imago
Balsamic cream is a delicacy, the fine, slightly thick seasoning sauce is not only a classic for the beloved mozzarella and tomato salad. It also adds a fruity touch to savory main courses and puts the icing on the cake for cheese platters and even desserts. In addition, with its syrupy consistency, it is very suitable for decorating dishes and plates.
A main ingredient for the balsamic cream is grape juice. If you grow your own grapes or have found a favorite variety in stores, you must first process the ripe fruit into juice before you can continue working with it - this can also be done without a juicer.
You can find even more exciting gardening topics in the regular newsletter of our partner 24garten.de.
Recipe for a homemade balsamic cream
For the recipe of a balsamic cream, you will need only a few ingredients for a small bottle:
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- 120 g of sugar
- 250 ml red grape juice
- 400 ml wine vinegar or balsamic vinegar
- Spices to taste (e.g. lemon or orange peel, cinnamon stick)
To prepare, heat the sugar in a saucepan or tall pan until caramelized. Pour in the grape juice and stir until the caramel has dissolved.
Add the vinegar and, if desired, the spices andsimmerover low heat for about 40 minutes to a third, stirring occasionally. Remove the spices after ten minutes.
Once the grape juice and vinegar mixture has reached a syrupy consistency, remove the pot from the heat and let it cool slightly. Pour into a clean bottle.
Tip: Since evaporating vinegar can develop a slightly acrid steam, it makes sense to open the window when preparing it.
