Concord Grape Sauce

• 1/2 recipe Concord Grape Juice (opposite)
• 14 g sherry vinegar (1 tablespoon)
• 50 g sugar (1/4 cup)
• 1 g kosher salt (1/4 teaspoon)
• 2 gelatin sheets

1. Heat half of the grape juice with the vinegar, sugar, and salt in a large heavy-bottomed saucepan, stirring occasionally, until the sugar and salt dissolve.
2. Remove from the heat.
3. Bloom the gelatin (see page 29).
4. Add it to the hot grape juice mixture, whisking to dissolve, then add the remaining grape juice.
5. Cool the sauce partially in the fridge for 30 minutes, so it is still fluid enough to spread atop the pie, or put the sauce in an airtight container and store it in your fridge for up to 2 weeks.
6. Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon.

sherry vinegar, sugar, kosher salt, gelatin sheets

Taken from www.epicurious.com/recipes/food/views/concord-grape-sauce-382317 (may not work)