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Mosto Cotto (Grape Syrup)

Photo: Thomas J. Story
Total time 1 hr
Yield Makes 1/2 cup
This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled. 


  • 1 qt. unsweetened white grape juice
  • 2 tablespoons firmly packed dark brown sugar
  • 1/4 cup raisins
  • 1/4 cup prunes
  • 2 tablespoons cask-aged balsamic vinegar*

Nutrition Information

  • calories 117
  • caloriesfromfat 0.0 %
  • protein 0.3 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 29 g
  • fiber 0.5 g
  • sodium 14 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put grape juice in a wide pot with brown sugar, raisins, and prunes. Bring to a boil, then reduce heat to a simmer and cook until it's as thick as maple syrup, to about 1 cup, 1 1/4 to 1 1/2 hours. Add balsamic vinegar and simmer another 15 minutes.

  2. Cool, then strain, pushing on fruit with the back of a spoon (save fruit for another use, like spooning over ice cream, if you like).

  3. * Look for reasonably priced cask-aged balsamic vinegar, sometimes labeled "condimento." Avoid cheap balsamic vinegar, which has colorants and sugars.