Remove the grapes from stems, wash well, then press out juice. Let the juice sit for 24 hours. Clean the fruit and cut into pieces. Chop the nuts. Put all the fruit and nuts into a large pot, add the grape juice, cover and let cook on low heat for a two hours, stirring often. The savor is ready when the volume is half of what it was initially. Cool and refrigerate.
Savor is served with boiled meat, but can also be used as a filling for sweets, with squash tortelli and with polenta. If only must (that is, grape juice before it turns into wine due to fermentation) is used, the resulting syrup is called sapa (or saba) and is used for fillings or as a mix for cocktails.
Note:
This spiced fruit may also be preserved, though pasteurization is necessary. |
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