Never underestimate the potential of the Concord grape, now appearing at your local Greenmarket. Look what happened to poor Ephraim Bull, who introduced the variety in the 1850s, but died broke. While he was basking in the glow of his handiwork, others were thinking juice, jams, and PB&J. “He sowed, others reaped,” reads his tombstone. Charleen Badman, chef at Inside, thinks outside the grape box for her sweet but sophisticated Concord-grape ketchup, a fine seasonal accompaniment for robust cheeses like Boerenkaas or mild-flavored roast fish like cod.
Charleen Badman’s
Concord Grape Ketchup
3 quarts Concord grapes, stemmed
1/2 cup water
3/4 cup brown sugar
1 cup sugar
1 cup apple cider
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground clove
1/4 teaspoon black pepper
(1) In a 4-quart saucepan, cook grapes
and water over medium heat until
the grapes release their juice.
(2) Strain juice, and discard skins
and seeds. Combine juice with
remaining ingredients in a saucepot.
Reduce over medium heat for
30 minutes.
(3) Cool and serve.
Yield: 3 cups.
Email
Print
The Transformation of TV Into an Art Form
The Draw of Dream Worlds in Film
Gosselin, Prince of the Professional Nobodies
A Decade of Defining Moments in Pop Culture
The Invention of New York's Local Cuisine 
Thirty-Five Short-Lived Looks of the Decade
Two Views of a Swath of the Upper West Side
An Older Generation Moves Into Williamsburg
Ten Years That Changed Everything
A Generation of Overparenting
The Sports Rivalry of the Decade
What Is the Point of the United States Senate? 
