Winter is a harsh season, with little or no fresh fruits, and it was the time when, back then in the countryside, people ate preserves.
SAVOR, dialectal version of “sapore” (flavour), is a jam made of just-pressed grape must with dried fruits. During the grape harvest, between the end of September and the beginning of October, people prepared this jam, often preserved in small wide-necked terracotta jugs and later used as a dressing or side sauce.
Perfect with Formaggio di Fossa, it is very delicious also with polenta, desserts as ciambella or spread on piadina.
SAVOR RECIPE
Ingredients for 2 kg of Savor
- 3 litres of red grape must;
- 500 grams of pears;
- 500 grams of quinces;
- 1 kg of apples;
- zest of 1 lemon;
- zest of 1 orange;
- 100 grams of sugar;
- 1 cinnamon stick;
- 250 grams of dried fruits (nuts, hazelnuts, almonds).
Directions
Boil the grape must in a large pot, until the liquid is reduced by half – you get the Saba, a dark sugary syrup.
Peel and chop the quinces, apples and pears. Put them in the pot along with the dried fruits.
Add the lemon and orange zest and boil over low heat for 10/11 hours.
After 3 hours take the cinnamon stick out and mix from time to time.
When the mixture has the texture of a jam, remove the pot from heat.
When it is still very hot, put it into terracotta or glass jars.
