In a medium saucepan, combine the grapes, 1 cup of the wine, the black pepper, cloves and sugar and bring to a boil over high heat. Reduce heat and simmer 3 minutes.

In a heavy 10-inch skillet, heat the butter and oil over high heat. Add the pork medallions to the skillet and sear until nicely browned, 2 minutes.

Make the most of concord grape season by pairing the juice with a dry white wine, and spiced rum for the perfect party punch. IE 11 is not supported. For an optimal experience visit our site on ...

The Concord grapes were juicy, often sweeter than pears, but not as sweet as berries. They had a musty quality, sometimes an earthiness, as if something of the vine itself were present in the fruit.

Wine is a grape’s most common destiny, and fresh, ripe grapes are an ideal foil for creamy, salty or pungent cheese. But cooking with the juicy orbs results in something far more unexpected.