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Port Soaked Muscatels

Serves 6


  • 3-5 clusters dried muscatels
  • Good-quality port
  • Caster sugar
  • Australian white mould cheese, for serving.
  • Almond bread, for serving
Download Recipe (PDF)


  1. 1.  Place muscatels in a bowl and pour over enough port to cover.  Allow to macerate for 1-2 days.
  2. 2.  Drain off port into a measuring jug and reserve muscatels.  For every 1/4 cup liquid, add 1/4 cup sugar and 2 tablespoons of water.  Simmer over low heat in a saucepan for about 10 minutes or until slightly thickened.
  3. 3.  Add soaked muscatels back to pan and simmer for a further 5 minutes.  Allow to cool.  Serve with Australian white mould cheese and almond bread.
  4. Note: The Port Soaked Muscatels will keep well refrigerated in a jar for at least 2 weeks.

Tips / Handy Hints

This recipe calls for clusters of muscatels that are dried muscatels still attached to the stem.


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