Ingredients
makes one small mason jar
1 bunch of muscat grapes (about 500g / 1lb)
150g / 1 heaping cup of frozen blueberries
a few drops of lemon for acidity
Preparation
1- Start by destemming your grapes. The idea is to extract the seed simultaneously. In order to do this you will need to work slowly and mindfully. If you extract the seed in this step you can go ahead and put the grape directly in the pot. The grapes where the seed does not come out, keep it for later.
2- After you’ve destemmed your grapes, extract the seeds from the pile of grapes that still have them. Cut them in half, carve out the seed and discard. Remember to stay in a calm state of mind and enjoy this process.
(see below for visuals)
3- Your pot should be full of deseeded grapes and you full of satisfaction! Add in your blueberries and turn your stove on to a medium heat. Both fruits will provide plenty liquid so there is no need for a lid. Cook for about 20-30 minutes.
4- Once your fruit is cooked down, give it a taste to see if you’d like to add any sugar. Add a few drops of lemon. Transfer to cooked fruit to a food processor or bullet to blend her up.
5- If you find her to be too liquidy, pop her back into the same pot and cook her down on medium-low until you are happy with the consistency. She is ready to serve. Enjoy!
Step 1
Gather your ingredients. Muscat grapes, frozen blueberries and fresh lemon.
Start by destemming your grapes. My goal is to work slowly to simultaneously extract the seed (which are bitter.) I find this step to be extremely satisfying and calming.
Use scissors to cut up your bunch so your grapes are easier to manage.
The smaller grapes may not have a large seed. I don't always extract them if they are not big. I find that they don't create much bitterness.
As usual I like to work in groupings. I'll cut in half a group of grapes and then extract the seeds all at once. Repeat until your pile is finished.
To extract the seed, pop a pointed knife under it. You may have to do a little "carving" to get her out.
Add your blueberries to join the beautifully deseeded muscat grapes.
Get them on a medium heat and allow them to get to know eachother. No need for a lid here as both fruits have plenty of water content.
As they cooked they will start to break down and release their juices.
They will eventually reach this stage. At this point, go ahead and taste the cooked down compote and see if you'd like to add any sugar (I do not but it depends on one's palette.)
Transfer your cooked compote into a food processor of sorts or bullet. Add in a few drops of lemon and blend her up.
You may find her to be too liquidy. If it's the case, pop her back into the pot and cook her down on low, stirring occasionally until you are happy with her consistency.
Once your happy with the consistency and taste, she is ready to serve. Store in a jar in the fridge.
If you want a recipe to detach and enter into a form of mediation, this one is for you. Yes, you read the recipe correctly, you pull the seeds out of each grape.
For a home cook and especially a parent it might sound like a ridiculous recipe to make. Calm and slow is certainly the approach and if you’re not feeling it, skip this recipe.
I manage to make this compote only once a year (I am a parent too) and knowing that gives me more reason to plan solo time when I make it. For me this is very enjoyable.
My favorite way to eat it is simply. Paired with some greek yogurt is delicious! Or in a peanut butter and jelly sammie.
I am using Muscat grapes in this recipe but you can use any sort of grapes as long as they have their seeds. If they are seedless, it will no longer but a “Meditation Grape Compote” but simply a “Grape compote!”
*This is technically not a jam or jelly because it has no added sugar and thus considered a compote.
