For those of you who grow your own grapes, or have access to a winery, you might like this. Last year, the Winemaker gave us a 10 gallon pail of grape mash (the leftovers after being pressed). We used it as a bed to roast a turkey on, then used the juices to make a gravy, that was fabulous. This year, he gave us the mash from Petit Mensang grapes. These had not been crushed or fermented as long. We put them in a stock pot with a bit of water, and simmered them for several hours. I wanted to make a jelly, so strained them, added sugar and Dutch Jell, but I could not get it to set. The end result was a thick syrup, that is great served with cheese. He has more mash for us (not sure what kind), so I'll be making more syrup next week.
Practice safe lunch. Use a condiment.