Best Make Your Own Verjuice Recipes
MAKE YOUR OWN VERJUICE
Maggie Beer is one of my favourite Aussie cooks and living in the Barossa she uses a lot of verjuice. But where do you find the stuff? While it is readily available in Europe, it can be a bit hard to find around these parts. If you have access to freshly grown grapes, here's how to make your own.If they are currently in season, freeze them until you need to make the verjuice! The grapes here are the green variety used in sultana production. whatever you use the final result should be tart not sweet.
Provided by Missy Wombat
Categories Fruit
Time 10m
Yield 2/3 cup
Number Of Ingredients 2
Steps:
- Pick the green grapes off the stem, discarding any that are spoiled. The grapes should be tart enough to make you pull faces! Washing the grapes is optional although if unwashed it is possible that the verjuice will start to lightly ferment.
- Puree the grapes in a blender and then take the resulting juice. It should be clear with a tinge of green.
- Try using it in recipes that call for a light vinegar.
Nutrition Facts : Calories 1035, Fat 2.4, SaturatedFat 0.8, Sodium 30, Carbohydrate 271.5, Fiber 13.5, Sugar 232.2, Protein 10.8
VERJUS
Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.
Provided by Mme M
Categories Sauces
Time 30m
Yield 2-40 serving(s)
Number Of Ingredients 2
Steps:
- Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
- Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
- A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
- Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
- If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
- The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!
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