Muscadine, Nature’s Healthiest Grape!
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Muscadine grapes, best known in our region for the variety of sweet wines produced locally. They are very commonly grown and celebrated right here in our area. To learn more about the famous southern grape, you can celebrate with many other Muscadine lovers at the 12th Annual Muscadine Festival held each year right down the road in Kenansville. The Festival is Friday, September 23 and Saturday, September 24, for more detailed information you can go to http://www.muscadineharvestfestival.com/
Muscadine grapes are an excellent source of dietary fiber — you’ll get about 105 calories and 7 grams of fiber from a serving of 35 Muscadine. The fruit and its juice are both sweet and fragrant. Muscadine juice has a high concentration of the cholesterol-lowering nutrient resveratrol, making it a healthy beverage choice if consumed in moderation.
Generally, the Muscadine is used in jams, jellies, wines, or any other recipes using grapes.
Many times I have had the honor of judging the Muscadine Cooking Contest component of the upcoming Muscadine Festival, and who knew how many recipes there are for Muscadine, even using the leaves??? Here are some I found interesting!
Don’t have time to cook or preserve just yet…guess what? You can freeze Muscadine. Super simple, separate the Muscadine from the stems. Places the stemmed grapes in a colander.
Rinse the Muscadine thoroughly with cool, running water. Stir the grapes gently with your hand as you rinse so they are all cleaned.
Dry the grapes thoroughly with a clean paper towel. Wet grapes stick together during freezing, and the excess moisture can lead to freezer burn. Put them in a storage bag or a freezer container.
- 2½ gallons Muscadine
- Lemon juice
- Stem, wash, and mash Muscadine. Strain and reserve juice.
- Put the hulls and pulp in a stockpot with a little water to prevent scorching; bring to a boil and simmer for about 20 minutes, adding a more water as necessary to prevent scorching.
- Remove from heat and strain through a strainer or a cheesecloth jelly bag. Add the strained juice to the reserved juice.
- Sweeten with sugar to your taste and add a little lemon juice, also to taste. Put in an ice cream freezer and freeze as you would ice cream.
- 2½ c. Muscadine grapes
- 1 box white cake mix
- 1 box blackberry Jello
- ¾ c. oil
- 4 eggs
- Cook 2½ cups Muscadine in 1½ cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, ¾ cup oil and ½ cup Muscadine juice, add eggs one at a time.
- Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done.
- Bring to a boil ½ cup sugar and ½ cup juice. Spoon over cake while cake is still hot.
Muscadine-Orange Glazed Pork Loin
- 4 cups Muscadine Juice
- 2 cups orange juice
- ¼ cup honey
- ¼ teaspoon ground cloves
- 1 teaspoon grated orange rind
For the Dish
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½teaspoon ground red pepper
- 1 (2- to 3-pound) boneless pork loin roast, trimmed
- ½ cup Muscadine-Orange Glaze, divided
For the Glaze
- Bring Muscadine Juice and orange juice to a boil in a Dutch oven; boil until reduced to 1½ cups (about 1½ hours). Stir in remaining ingredients.
- Store in refrigerator.
For the Pork Loin
- Stir together first 3 ingredients; rub over roast.
- Place roast on a lightly greased rack in a broiler pan. Brush with half of glaze.
- Bake at 325°F for 1 hour. Brush with remaining glaze. Bake 30 more minutes or until a meat thermometer inserted into thickest portion registers 160° F.
Muscadine/Scuppernong Hull Pie, Hull Cobbler or Hull Brown Betty
Courtesy of The Happy Berry
- 6 cups of Scuppernongs/Muscadine
- 1½ cups of sugar
- A teaspoon or two of flour
- Pie crust
- Strips or whole crust for top
- Splash of milk
- 1 tsp. sugar
- Crust strips for the top
For the Brown Betty
- ½ cup of Bisquick
- 1 cup of brown sugar
- 1 cup of butter / margarine
- 6 cups of Scuppernongs/Muscadine
- For the grapes, separate the skins from the seeds by just squeezing them so the seed locule and interior pop out. Put the hulls in one bowl or pan and the insides in another.
- Cover the hulls with water, as little as possible, and cook low heat until tender. With old varieties this could be up to 30 minutes. Dissolve 1½ cups of sugar to the hulls.
- With a colander strain the interior of the berries into the hull mixture to remove the seeds. You want everything but the seeds. Simmer to thicken. A teaspoon or two of flour can be added to / during thickening to thicken.
- For Pie: Place in mixture in the piecrust. Add cover of strips or whole crust over the top; cut vent slits, brush with milk and sprinkle with a little sugar on the crust.
- For Cobbler: Place mixture directly in cobbler dish and cut strips for the top.
- For Brown Betty: Use ½ cup of Bisquick plus 1 cup of brown sugar and 1 cup of butter / margarine and fork this mixture together till it is crumbly. Spread crumbly mixture over cobbler dish.
- For Pie, Cobbler or Brown Betty: Bake for 30 minutes until golden brown.
Muscadine Pudding Tarts
- 1 (15-ounce) package refrigerated piecrusts
- 1½cups sugar
- ½ cup self-rising flour
- 2 cups Muscadine Juice
- ½ cup butter or margarine
- 2 teaspoons vanilla extract
- Sweetened whipped cream
- Garnish: thin Muscadine slices
- Unfold 1 piecrust, and roll into a 16-inch circle on a lightly floured surface; cut into 4 (5½-inch) circles. Fit each circle into a 4½-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork. Repeat procedure with remaining piecrust.
- Bake at 450° for 8 minutes or until lightly browned. Remove tart shells to wire racks to cool.
- Cook sugar, flour, and Scuppernong Juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about 5 minutes). Remove from heat; stir in butter and vanilla. Spoon about ⅓ cup mixture into each tart shell; cover and chill. Dollop with sweetened whipped cream. Garnish, if desired.
- 5 pounds Muscadine grapes, halved*
- 9 cups sugar
- 2 cups cider vinegar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
- 1 teaspoon ground cloves
- Squeeze pulp from grape halves into a bowl, reserving skins.
- Bring skins to a boil in a large saucepan over medium-high heat. Cover; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until tender.
- Bring pulp to a boil in a saucepan; reduce heat to medium, and cook 20 minutes or until seeds separate from pulp. Pour mixture through a wire-mesh strainer into saucepan containing skins, discarding solids. Add sugar, and cook, stirring occasionally, over medium heat, 2 hours or until thickened. Stir in vinegar and next 3 ingredients. Cook 10 to 15 minutes or until a candy thermometer registers 225° to 230°F.
- Ladle hot mixture into hot, sterilized pint-size jars, filling to ½ inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 20 minutes. Serve with turkey, biscuits, or toast.