A few years ago, Dave and I woke up on Saturday morning to take a drive to Calitzdorp. This is the home of South African Port and we really felt like tasting some. So, we found a Bed and Breakfast, made a reservation, found someone to feed the dogs and packed our overnight bags. We headed up the pass and after lunch wound our way to a town that was closed! Not one Port establishment was open, the main road was deserted and we decided to move along. I called Michelle to see where in the Garden Route they were staying, with the thought of spending a night with her and my step gran, to be told “we are about to enter a town called Calitzdorp”. They stopped, and we had tea and Dave and I went to spend the night along the coast.
A few months ago, we decided to drive home from Wilderness via Calitzdorp and tasted some Port at 10am! It might have been a bit early, but at least we got to see the town when it was open. I came home with some pink Port and when I saw Woolworths had some pink grapes, I knew exactly what I wanted to do with the grapes and the Port. I thought a nice, soft jelly would be perfect, not only for some blue cheese, but for a dessert topping too.
- 1 lemon
- 225 grapes, including the stalks
- 600mls water
- 375g sugar - I used fructose
- 50mls pink Port
- squeeze the lemon and set the juice aside
- chop up the peel and add it to a pan with the grapes and the water
- bring to the boil
- reduce the heat, cover and simmer for 1 hour
- strain through a chinois, gently pressing all the juice out of the grapes
- add the juice, the lemon juice, the sugar and the port into a pan
- cook over a low heat, stirring continuously until the sugar dissolves
- bring to the boil and continue boiling until it reaches setting stage
- this should take about 20 minutes
- remove from the heat
- skim off any scum carefully using a slotted spoon
- pour into a warm sterilized glass jar
- place a wax paper disc, wax side down on the jelly
- seal with a lid and store in a dark, cool place for up to 3 months
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