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Results 11 - 20 of 22 for muscadine
For one batch of jelly, use about 3 quarts of grapes and 3 cups of water. Do not use too much water or you will ruin the flavor. Place in ...
12. MUSCADINE PIE
Slip skins and put skins in one pot and pulp in another. Bring pulp to boil, reduce heat and simmer, uncovered 5 minutes. Sieve to remove ...
13. MUSCADINE JAM
Separate pulp from skins or cook pulp and skins together. Cook, adding enough water to keep from sticking. Press through a sieve or food ...
14. MUSCADINE JELLY
Use ripe muscadines. Cover with water. Boil ... cold dry surface. This takes about 30 minutes or more. Pour into hot sterilized jars and seal.
Cook muscadines "whole" until hulls are tender. ... spoon like jelly. Pour into jars and seal or refrigerate. Use same recipe for scuppernongs.
16. MUSCADINE JELLY
Bring juice and Sure jell to a rolling boil. Add sugar. Bring to rolling boil again. NOTE: Mixture will have a tendency to boil over edge ...
17. MUSCADINE JAM
Pulp muscadines (remove hulls) and cook pulp ... scorching. Season with spices if you desire to use them. Pour into jars and seal. Yield: 5 pints.
18. MOMS GRAPE PIE
Preheat oven to 425°F. Pop grape pulp out of hulls. Put pulp in small sauce pan and cook over very low heat until seeds rise to the top, ...
Any thick, firm fish should ... If you don't have Muscadine wine, substitute a Riesling - anything dry, with a spicy or fruity flavor. Serves 2.
Sauté the onion in a small amount of water and add the bouillon cube. Let dissolve. Add the balance of the ingredients and bring to a boil. ...
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