We love to eat but we also love to cook and let’s be honest, we’re pretty damn good at it too. It’s always fun to create a new recipe or try something new. We recently were given a recipe to make a fruit jam with port wine from Les Cocottes. This jam is best served with your cheese and charcuterie platter, and copious amounts of wine.
We used Porto Ramos Pinto, which was founded in 1880 by two brothers, Antonio and Adriano. It is affectionately known as the “jewel of the Douro”. The specific bottle of port wine that we used is Porto Ramos Pinto Late Bottled Vintage 2009.We also used an olive oil that we recently fell in love with, Alpha Omega Naturel.
Porto Ramos Pinto Fruit Jam
- ⅓ cup Porto Ramos Pinto, or any port wine
- ⅓ cup balsamic vinegar
- ¼ cup dates, pitted, roughly chopped
- ¼ cup dried figs, roughly chopped
- 1 tsp Alpha Omega Naturel extra virgin olive oil
- 1 tsp butter
- 1 medium yellow onion, diced
- Place the dates, figs, Porto Ramos Pinto and balsamic vinegar in a sauce pan and heat over medium to high heat. Let the mixture come to a boil. Once it boils, turn off the heat and set aside to cool
- In a separate pan, over medium heat, sauté the onion in the Alpha Omega Naturel extra virgin olive oil and butter, for approximately 15 minutes, until onions start to brown and caramelize.
- At this point, strain the Porto Ramos Pinto and balsamic liquid from the date and fig mixture, and add the liquid to the pan of onions.
- Let reduce until the liquid has thickened, about 15 minutes
- While the liquid is reducing, chop up the hydrated dates and figs until they almost become a paste. Set aside
- Once the liquid has reduced (it’ll have the consistency of a thickened syrup), turn off the heat and let it cool (15-20 minutes)
- Add the dates and figs to the reduced liquid and mix. Put the final mixture in a jar and seal it. You can serve this with a cheese or charcuterie spread, with crackers or toast points