Saba -- also known as sapa, vin cotto or mosto cotto -- is an Italian syrup made from cooking down grape must. It looks just like balsamic, and tastes a whole lot like it too, but it's not nearly ...

This Saba-and-Dijon-Glazed Easter Ham is a serious upgrade to the essential holiday staple, using a syrup made from reduced grape must. Get the recipe at Food & Wine.

A lovely autumnal tart with the most delicious pastry. If you can’t find saba – it’s concentrated grape must and is also called vino cotto or mosto cotto – you can boil red grape juice ...

Sprinkle the rest of the saba on the fruit, followed by the granulated sugar. Bake for 45 minutes, or until the fruit is tender. The pastry should be golden, the fruit soft and slightly ...

Drain cherries in saba, reserving juice. Reserve 1/4 cup drained cherries and 1 tablespoon juice for garnish. Layer one-third of untoasted cake pieces (about 4 cups) in a 4-quart trifle dish.

Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot ...