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Grape must syrup (moskonfyt) is simply grape must that has been reduced in a saucepan. (Must is fermented grape juice, made by crushing grapes and allowing the resulting pulp to ferment slowly over a few days.)
In the days of the Old Cape in South-Africa, grape farmers used must made from Hanepoot grapes for their moskonfyt. The high sugar content of Hanepoot gave moskonfyt a long shelf life, and they could use it as a natural sweetener until the next season.
- Pour your must through a fine sieve or a cheesecloth, into a saucepan.
- Bring to a boil, and then lower the heat and simmer gently until the must has reduced, and has become syrupy.
- Remove from heat and taste; you may need to add a little bit of sugar if your grapes were not sweet enough.
- Pour into a sterilised glass container.
Moskonfyt is delicious served over warm, homemade mosbolletjies. You can also try it over warm stewed pears or apples.