Red Zinfandel grapes are the same variety used to make the bold, jammy Zinfandel wine, but when you find them fresh at a farmers’ market, they’re a delicious table grape with a sweet-tart flavor and a slightly chewy skin. This recipe article shows you how to use them in a simple, versatile roasted grape compote that works as a topping for yogurt, ice cream, or roasted meats. It’s an easy way to transform a large bunch of grapes into something special, and the natural pectin in the grapes means you don’t need any commercial thickener.
Ingredients
- 2 lb (900 g) red Zinfandel grapes, stemmed and rinsed
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Place the stemmed grapes in a large, heavy-bottomed saucepan or Dutch oven. Add the sugar, water, lemon juice, and salt. Stir to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently, uncovered, for 15 minutes. The grapes will release their juice and start to soften.
- Continue to cook for another 10 minutes, stirring occasionally, until the liquid has reduced to a light syrup and the grapes are tender but still hold their shape. If you prefer a smoother compote, use a potato masher to gently crush some of the grapes during the last 5 minutes of cooking.
- Remove from heat and stir in the vanilla extract, if using. Let the compote cool for 10 minutes before serving.
Tips
- Substitution: If you can’t find red Zinfandel grapes, use any red seedless grape variety, such as Red Flame or Crimson. The flavor will be slightly less complex, but still delicious.
- Adjusting sweetness: Taste your grapes first. If they are very sweet, reduce the sugar to 1/3 cup (65 g). If they are tart, you may want to add an extra tablespoon of sugar.
- Common mistake: Don’t walk away from the pan while the compote is simmering. The sugar can burn if the heat is too high or if you don’t stir occasionally. Keep the heat at a gentle simmer, not a rolling boil.
- Seedless vs. seeded: Red Zinfandel grapes are usually seedless, but if you find a seeded variety, you’ll need to remove the seeds before cooking. Cut each grape in half and flick out the seeds with the tip of a knife.
Serving Suggestions
Serve the compote warm or at room temperature. It’s wonderful spooned over vanilla ice cream, Greek yogurt, or pancakes. It also makes a great accompaniment to roasted pork, chicken, or duck. For a savory twist, add a sprig of fresh rosemary or thyme to the compote while it cooks, and remove it before serving.
Variations
- Spiced Grape Compote: Add 1/2 tsp ground cinnamon and 1/4 tsp ground cloves along with the sugar for a warm, autumnal flavor.
- Balsamic Grape Compote: Replace the lemon juice with 1 tbsp (15 ml) balsamic vinegar and reduce the sugar to 1/4 cup (50 g). This version pairs beautifully with cheese boards.
- Grape Syrup: After cooking, strain the compote through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Use the syrup to flavor cocktails, soda water, or drizzle over cakes.
Storage and Reheating
Store the compote in an airtight container in the refrigerator for up to 5 days. To freeze, place the cooled compote in a freezer-safe container, leaving 1/2 inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. Reheat gently in a small saucepan over low heat, adding a splash of water if the compote has thickened too much.
Frequently Asked Questions
Can I use red Zinfandel grapes for winemaking at home? Yes, but winemaking is a more involved process than making a compote. If you’re interested in home winemaking, look for a dedicated winemaking guide or kit, and be sure to use grapes that are specifically grown for wine production, as table grapes like those found in stores may not have the right sugar and acid balance.
Are red Zinfandel grapes the same as the wine grape? Yes, they are the same variety (Vitis vinifera ‘Zinfandel’). However, the grapes you buy in a store are often grown for eating, so they may be sweeter and less tannic than those destined for wine.
Do I need to peel the grapes? No, the skin is edible and contains much of the flavor and color. The compote is meant to be rustic, with the skins intact.
Can I make this compote without sugar? Yes, you can omit the sugar entirely, but the compote will be quite tart. You can also use a sugar substitute like honey or maple syrup, but note that these will change the flavor and may make the compote thinner. If using honey, use about 1/3 cup (80 ml) and reduce the water by half.
What if my compote is too thin? Continue to simmer it over low heat for another 5-10 minutes, stirring frequently, until it reaches your desired consistency. Keep in mind that it will thicken slightly as it cools.
Can I use frozen grapes? Yes, frozen grapes work well. There’s no need to thaw them first; just add them to the pot and increase the cooking time by about 5 minutes. The compote will be a bit more watery, but it will still be delicious.
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