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Cherry mosto cotto is flavorful syrup made with mosto cotto of Montepulciano wine grapes and the juice of tart Amarena Italian cherries. It is intensely fruity, blending a strong grape flavor evoking balsamic vinegar (without the vinegar’s zing) with tartness and additional body from the cherry juice. It is welcome in both savory & sweet applications from cheesecake to meat sauces.
This mosto cotto is produced in Rocca San Giovanni in the province of Chieti, part of the Abruzzo region.
The term mosto cotto means “cooked must” in Italian and refers to grape must, the unfiltered juice produced when pressing grapes. Mosto cotto is made by slowly simmering the unfermented juice of high sugar wine grapes until it thickens into a syrup. Its use as a topping or ingredient is traditionally associated with Italy’s Abruzzo region, though cooked grape must is also famously used in Modena to produce fine balsamic vinegars.
Shelf Life: A month or more after opening.
For sweeter applications, use it as a topping, sauce, sauce ingredient or ingredient for pastries, ice cream, cheese cake, panna cotta, and other desserts.
It can also be used in cocktails and non-alcoholic beverages.Mosto Cotto RecipesDessert Recipes
