A delicious adaptation of lemon curd, this wild grape dessert has just as many uses. By using fresh or frozen wild grape juice, it is ready in a matter of minutes. It can be used as a topping for pound cake, ice cream or baked in tarts or pastry or even just as is – it’s that good. All you will need is a few wild grapes which are available now for the picking!
This is a rare year in S.E. Ontario. The grapes appeared about 6 weeks ago and are still going strong. It is the first time I have been able to harvest them even after a frost which is when they are at their sweetest. The only drawback is there are few leaves left on the bushes, so they are a little harder to identify. Be sure that they are in fact grapes and not Virginia Creeper. The former grow in a dense, elongated bunch as seen in the photo above, while the Virginia Creeper grows in a widespread bunch, and have redder, fleshier stems as seen below.
In a past post, I produced the juice by heating the berries until soft, then straining them This time I tried a different method as I wanted some fresh, uncooked juice for making sodas and juice. For 6 cups of fruit, I added two cups of water and then pressed them through the food mill. It was this juice I used for making the wild grape curd.
Wild Grape Curd
1 cup grape juice
4 eggs and 1 egg yolk
1/2 cup sugar
1/3 cup butter, cut into small pieces of about 1 Tbsp. each
Beat together the first three ingredients in a heatproof bowl. Place the bowl (or use a double boiler) over simmering water and stir constantly. Once the mixture coats a metal spoon (about 8-10 minutes) remove it from the heat and gradually add the butter one spoonful at a time and mix until it has all melted and blended in with the curd. Cool and refrigerate. It will keep for five days in the fridge.
I also used this same juice to make a quick and easy jam by mixing together 2 cups of juice, 1 1/2 cups sugar (1/3 cup of which was lavender scented) and 4 Tbsp chia seeds. I cooked all this together on the stove top until sufficiently thickened. I had never heard of making jam this way, but have since learned it’s been done before. No wonder, it so easy, can be made in small amounts and is also great for baking. I used it to make pop tarts.
As for the seeds and skin which get separated for the juice, no need to throw them all out. Fill a jar about 1/4 full with the pulp, then fill with white wine vinegar and allow to sit for at least three weeks before straining, longer if possible, and you will have a fruity vinegar which can be used as is or reduced and thickened with butter to make a gourmet sauce.Related posts: Wild Grape Ketchup; Burmese Cake with Wild Grape Glaze.