When we first pulled up to our new home in Florida, I was pleasantly surprised to see a mature grapevine in the yard. My kids love grapes and having our own supply is such a blessing! Now there are tons of varieties of grapes, so the first thing we had to do was figure out what we had. It turned out that our grapes were Muscadine Grapes. In our area, Muscadine Grapes are also called Scuppernong Grapes.
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The grapes were ready for harvest in late summer…think August-September.
It was so much fun to take the kids out with baskets and pick the ripened grapes. I think they may have eaten more off of the vine than actually made it into our baskets. Muscadine grapes have seeds, so seed spitting contests were a must, too. Naturally.
I wanted to try my hand at using the grapes to make different items. After scouring church bazaar cookbooks I have collected over the years, I decided on Muscadine pie, Muscadine cake, and Muscadine wine. The hardest part of preparing the grapes for use was making sure every seed was removed. Those little buggers are tricky! And just when you think you have gotten them all, another one pops up!!
The pie and cake didn’t last long in our household. My favorite was the cake; it was so flavorful and moist. Perfect with a scoop of vanilla ice cream for a late summer treat. The wine has lasted a little longer. In fact, I still have a gallon of wine sitting in the pantry. It is supposed to get better with age, right?
Here are the recipes I used for the pie, cake, and wine. Feel free to try them and let me know how your’s turned out! Do you have any great recipes for Muscadine Grapes?
Muscadine Grape Pie
- Pie pastry (from scratch or store bought)
- 5 ½ cups Muscadine grapes
- 1 cup sugar
- ¼ cup flour
- 1/8 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 tablespoon grated orange peel
- 2 tablespoons butter or margarine
Roll half of pastry into circle; line pie plate and trim. Wash and drain grapes. Remove skin of each grape. Set skins aside. Bring grape pulps to a boil over medium heat. Combine pulp with skins, mixing well. In a separate bowl, combine sugar, flour, and salt. Add to grape mixture, followed by lemon and orange peel. Mix well. Fill pie plate with mixture and cover with remaining pastry. Bake uzUpAna4 425* for 40-45 minutes or until crust is golden. Serve warm. (I recommend serving with a scoop of vanilla bean ice cream.)
Muscadine Grape Cake
- 2 ½ cups Muscadine grapes
- 1 box white cake mix
- 1 box blackberry gelatin
- ¾ cup oil
- 4 eggs
Boil grapes in 1 ½ cups water until tender. Allow to cool and remove seeds. In a separate bowl mix cake mix, gelatin, oil and ½ of the juice from the boiled grapes. Add eggs one at a time. Gently fold in the empty grape hulls. Pour into a Bundt pan and bake at 350* until done. While cake is baking boil ½ cup sugar and ½ cup juice. Pour mixture over cake after it has cooled.
- 8 quarts of Muscadine grapes
- 8 pounds of granulated sugar
- 4 quarts of warm spring water
- 1 package of dry yeast
Wash the Muscadines and mash each grape in your fingers. Pour the sugar in the warm water and stir until dissolved. Mix yeast and one scoop of the sugar water mixture and pour back into the main mixture. Pour the liquid over the mashed Muscadines. Stir every day for 1 week. Strain liquid on Day 7, store into a container that can be sealed and let sit for 6 weeks. Strain mixture again and pour into smaller containers. Store in a cool, dry place.
Happy Harvesting! Happy Baking! And, if you have any fabulous Muscadine recipes, please send them my way!!