Alex came home from the farmer’s market today with a quart of Concord grapes. The dusty-looking, deep purple fruit are the stuff of grape jelly and Welch’s grape juice. In their natural form, they are characterized by their thick, tannic skins and distinctive sweet, almost musky flavor.
To start the process, the grapes have been washed and vacuum sealed with garam masala in a bag to loosen the skins and marry the juices. We’re going to freeze them and then let them thaw in the fridge overnight. Tomorrow, the freezing and thawing will have helped break the fruit down and allow us to continue in our transformations of grapes into, grapes.
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