I just came back from visiting family with a big garden and they had a LOT of very ripe concord grapes. Which I love.
So I've come home with a lot of them.
What are some good ideas? Some of my books have recipes, like a concord grape sorbet. A parfait mixed with some panna cotta, a tart. Any other good thoughts?
I was thinking of cooking the grapes (because they're ripe now and I don't think they are going to keep long) and putting through a food mill and then freezing for uses down the road. Does that make sense? I had tried putting raw concords through a food mill a long time ago and the mill just crunched the seeds. I later gathered that the idea is to cook them first to soften the seeds before putting them through the mill to prevent them from crunching into bits and going through the mill. Is that right?
Also, what about using vitamin C to keep the colors bright. Does citric acid also work? Any recommendations?
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