Black grape compote | Glutenfreewhisk

 Compotes have always been my favorite, and I have tried it with so many fruits and I still love them. Pair them with your toasts, pancakes, muffins, cheesecakes and they just make everything taste better. I have already shared the recipe of cape gooseberry and green grape compote with ragi pancakes earlier. I have also shared cherry compote recipe with oat and whole wheat flour pancakes and now it's time to share Black grape compote that is actually an accompanying element with my Lemon tofu cheesecake recipe that happens to be gluten-free.

Making compote is not at all tough, all you have to do is select a great juicy fruit, chop it up and cook it with water, lemon and a choice of sweetener. It is actually that simple.

I am sharing this recipe separately as my lemon tofu cheesecake recipe was getting way to long for Instagram and YouTube and I though why not share it separately. This recipe is simple and the best part is you can store it in a refrigerator for 10-12 days and enjoy it. Alway make a small batch and after 10 days make a new one. This way you basically eat fresh things, and it keeps your gut happy. Since it is a compote a lot of sugar goes into it that helps it stay fresh and act as a preservative. Keep it in a refrigerator. The preservation of black grape compote is easy as the ingredients themselves are all helping it to preserve well. Still, I will suggest you make small batches and enjoy it.

I am using brown sugar in my black grape compote recipe, but you can replace it with jaggery or stevia or even sugar-free sweetener and indulge as you take your sweet. The best part of making your own compote at home is this that you can make it your own. Since I am making a very small batch for my cheesecake recipe, but you can double everything and make a sufficiently big batch as well. My recipe took 15-20 minutes maximum to cook and I let it rest for 5 minutes as well. Easy compote recipe that is quick to make and super delicious to relish.

For storing your compote always choose a glass vessel and not a plastic container. Its healthier to use glass than plastic. For glass jars with lid check this amazing product that is useful in storing jams, pickles and other masalas in your kitchen. Sitovi airtight mataki glass jars are really useful product to have.

If you want to check my Lemon tofu cheesecake recipe then you can check it. It is gluten-free with homemade gluten-free sugar cookies. The recipe for it I have already posted both on my website and YouTube channel. Making your own compotes and jams is such a rewarding thing. You get to eat clean and homecooked indulgent things and you are the happiest.

INGREDIENTS -

10-12 black grapes

5 tbsp water

Brown sugar, to taste

a pinch or two of salt

Juice of half a lemon

METHOD - 

1. In a pan take chopped grapes, add water, lemon juice, sugar, salt to it and let it come to a boil. Now simmer the flame or reduce the heat and let the grapes soften.

2. Cover and cook. Every now and then mix and once to check the grapes and mash them as you go about it.

3. Once the grapes are soft, mash them with the back of the spoon or a masher and increase the heat to bring the compote to a nice consistency.

4. Once you have achieved your desired consistency, let it cool. Store it in an airtight container once at room temperature and refrigerate.

5. Indulge it with muffins, toasts, pancakes and everything sweet possible.

Note - Make sure you are not drying it too much because the compote will thicken once you refrigerate it. 

Check the full recipe on YouTube (Gluten_free_whisk) - Black grape compote recipe.

Black grape compote | Glutenfreewhisk