Recipe for Greek Style Green Grape Sauce
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This sauce recipe is traditionally prepared on the island of Crete using green, unrip grapes. It is typically used as a topping for pork, game meats, and some vegetable dishes, such as eggplant. The sauce it produces is delicate and fairly sour.
Greek Style Green Grape Sauce (Agouritha) Recipe Ingredients:
- 1 pound green, unripe grapes
- Water, for boiling
Instructions to Make Greek Green Grape Sauce:
Fill a large pot with water and bring it to a boil. Add the unripe grapes and let them boil for a few seconds. Remove the grapes with a slotted spoon. Remove any stems.
Place the grapes in a strainer with a wide mesh. A plastic strainer is best. Press the grapes through the strainer using a wooden spoon. Use a somewhat gentle hand. You want to brush the grapes without completely pulverizing them.
Once they’re all pressed through, rinse the strainer and line with a layer of cheesecloth. Add the grapes to the strainer again and do this for another round. The end result is that you would have produced a smooth, slightly pulpy sauce. Store the sauce in the refrigerator for up to a week. You may also freeze it.
This post was written by GreekBoston.com