Grape Walnut Sauce

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Cooking time: About 25 minutes

Makes: 4 - 6 servings

    

Ingredients

• 2 lb.        Thompson seedless grapes
• 3 oz.        shelled, chopped walnuts
• 1 T.         water
• 1 T.         corn starch

    

Directions -

1. Wash and dry grapes. Pick them off stems and puree them.
2. Put in 2 quart kettle and simmer 20 minutes with stirring to reduce volume by 1/3.
3. Mix corn starch with cold water and add to grape mixture. Simmer 5 minutes.
4. Stir in chopped walnuts

Store in refrigerator up to a week.
I tried leaving it on the counter to thicken and it got moldy in 5 days.

Simplified versions of Armenian Rojik and Georgian Chuchkhella

 

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