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.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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