With an intense and intoxicating perfume, cooked wine is a very ancient recipe and handed down from generation to generation, especially in the regions of the center and southern Italy, such as the Marche, Puglia and Sicily. It is a delicious preserves, based on must, linked to the peasant tradition, but still prepared today in different variants.
The cooked wine was born as a preserving of grape must, the result of the wisdom of peasant families who did not want to waste anything of the harvest. Over time, each area has developed its variant, slightly changing ingredients and cooking times, but keeping the original spirit unchanged: that of creating a precious, sweet and fragrant product, capable of lasting over time. Even today, many families continue to prepare it at home, often following ancient recipes jealously guarded in the grandmothers’ notebooks.
To make this autumn recipe is its versatility. The cooked wine can, in fact, be used to prepare desserts, including cakes and biscuits, but also to enrich sauces and other dishes. In the past, it was also used as a “grandmother’s remedy” against cough and colds. Let’s find out how to prepare this autumn preservation that can remain in the pantry for several months.
Ingredients
Preparation
First filter the must with gauze or a strainer with narrow shirts in a pot. Bring to a boil and continue cooking over low heat for at least three hours, stirring occasionally with a wooden spoon. About halfway through cooking, add the cinnamon sticks and cloves or other spices you prefer. Cook over low heat until the must has become a third compared to the initial quantity. Once reduced to volume, turn off the flame and let the mixture cool a little, removing the cinnamon sticks and cloves.
With the cooked wine still warm, fill the jars, previously sterilized. Close hermetically and leave them upside down for about ten minutes on the table. Place the jars in a cool and dry place. If perfectly preserved, cooked wine can last even over 12 months.
