Muscadine grapes originated in the Southeastern region of the United States and as you may know are quite commonly grown and celebrated right here in our area. They are about 1 1/2-inches in size and have a large, tough outer skin. They don't grow in tight bunches like grapes, but in clusters of 4 or more fruits. They're commonly used in jams, jellies, wines, or any other recipes using grapes, or fruit. 

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 muscadines, according to the U.S. Department of Agriculture. 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. 

This year the Muscadine Festival held in Kenansville is celebrating 20 years of celebrating the mighty grape.  You can join in on the fun September 28th, 10::00 am – 6:00 pm, at the Duplin Events Center, Kenansville.  For more information check out their website https://www.ncmuscadinefestival.com

Hope you will enjoy these Mighty Muscadine Recipes!!!  

Muscadine Pepper Jelly

For the Juice

5 pounds of muscadine or scuppernong grapes

5 cups water

For the Jelly

5 cups muscadine or scuppernong juice

½ cup apple cider vinegar

1, 1.75 ounce package fruit pectin

5 cups sugar

2 red bell peppers, seeded and diced

1 ½ teaspoons crushed red pepper

½ teaspoon salt

For the Juice, in a large Dutch oven, bring grapes and 5 cups water to a simmer over medium-high heat. Using a potato masher, continually mash grapes while they cook, about 15 minutes. Remove from heat, and strain through a fine-mesh sieve.

For the Jelly, in a large Dutch oven, bring Muscadine Juice to a boil over medium-high heat. Stir in vinegar and pectin. 

Bring to a boil; cook for 5 minutes, stirring occasionally. 

Stir in sugar, bell pepper, red pepper, and salt. Bring to a boil; cook, stirring frequently, until a candy thermometer registers 220°, 8 to 10 minutes. Remove from heat. Carefully ladle into canning jars, and refrigerate up to 2 months. Follow canning method on pectin package, if desired.  Yields 6 cups.  

Muscadine, Turkey Kielbasa and Brussels Roast

2 turkey Kielbasa sausages sliced diagonally
3 cups of muscadines, halved and seeded
3 cups Brussel sprouts, trimmed and halved. 

Olive oil, drizzle

Salt and pepper to taste.

Balsamic Vinegar

Toss sliced Kielbasa, muscadines and Brussels sprouts with the olive oil, salt and pepper.  Bake at 425 degrees for 25 minutes.  

Meanwhile, reduce your Balsamic vinegar to desired thickness.  Sprinkle with Feta if desired. 

Muscadine Cobbler

For the Filling

2 ½ pounds ripe muscadine grapes

1 teaspoon cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 ¾ cups sugar, divided

For the Crumble

½ cup Bisquick

½ cup rolled oats

½ cup sugar

3 tablespoons butter melted

¼ teaspoon ground cinnamon

For the Filling, pick, split and separate the grapes, placing hulls into a large saucepan and pulp (and seeds) in a small saucepan.  Add water to just cover the hulls, and set to boil to medium-high heat until hulls are tender, about 30 minutes.  

Meanwhile set the pan containing pulp over medium heat and simmer until pulp is loose, about 15 minutes.  Using a fine mesh strainer set over a bowl, pour pulp and seeds into strainer and with a spatula or flat spoon, press the liquid through the mesh into the bowl.  Throw away the seeds and return clean pulp to saucepan and set to simmer again.  

Add cornstarch, lemon juice, salt, vanilla and 1 ¼ cup sugar.  Stir frequently until sugar is dissolved and pulp is slightly thickened, about 5-7 minutes.  Remove from heat and set aside.  

Once the hulls are tender, remove from heat and strain over a large bowl, reserving the liquid.  Return hulls to saucepan and add ¼ cup sugar, stirring over medium heat until sugar is dissolved.  

Remove from heat and pour into greased 2 quart baking dish.  Take pulp and pour evenly over the hulls. 

For the Crumble, preheat oven to 350 degrees. 

Combine Bisquick, oatmeal, cinnamon and sugar in medium bowl.  Pour melted butter over and mix until crumbly.  

Pour over hulls and gently spread to cover.  Bake in preheated oven for 40 minutes or until golden and bubbly.  Remove from oven and let cool for 20-30 minutes.  To serve, serve warm with vanilla ice cream.  Serves 6-9.

Muscadine Meatballs (Or Cocktail Weaners)

(Adapted from the Not Entirely Average Blog)

2, 12 ounce bottles chili sauce

32 ounces muscadine jelly, homemade preferred, but store bought is quicker

½ teaspoon cayenne pepper

4 pounds meatballs, homemade or frozen, cocktail size or Cocktail weaners

Combine the jelly, chili sauce and the cayenne in a medium non-stick saucepan and heat until warm.  Whisking while warming to combine.

Set up a large slow cooker and set to low.  Place cocktail meatballs, or weaners in the cooker and pour the sauce over the meatballs or weaners.  

Stir to combine, cover and cook on low for 4 hours.  Serve straight from the slow cooker if desired.