North Carolina is the home of our nation's first cultivated grape. The earliest written account of the "White Grape," as it was called by our colonists, occurs in Giovanni de Verrazzano's logbook. Verrazzano, the Florentine navigator, who explored the Cape Fear River Valley for France in 1524, wrote that he saw "...Many vines growing naturally there..."

"Grapes of such greatness, yet wild, as France, Spain, nor Italy hath no greater"

Sir Walter Raleigh's explorers, captains Phillip Amadas and Arthur Barlowe wrote in 1584, that the coast of North Carolina was "...so full of grapes as the very beating and surge of the sea overflowed them...in all the world, the like abundance is not to be found."

Of the bounteous store of natural gifts that have rolled forth upon the soil of North Carolina, few have been more celebrated than the scuppernong grape. It is a sport of the species Vitis rotundifolia, commonly called muscadine, which is native to the southern states and grows nowhere else save as an exotic.

The scuppernong variety of muscadine has a tough skin and is bronzy green in color, rather than black or purplish as its ancestors. To use traditional Tar Heel parlance, its size is "about that of a hog's eye." The fruit does not grow in conventional bunches, and when ripe, it can be readily shaken from its vine.

At first it was simply called the Big White Grape. The name scuppernong was not applied until after its choice qualities and immense productiveness became known in the Tidewater region of North Carolina. It came to particular notice in 1755 after one of the two local hunters penetrated the dense thickets surrounding it and "discovered" it in Tyrrell County, along the banks of a short stream, which was also called Scuppernong Lake.

Muscadine grapes are native to North Carolina and the southeastern United States. These large, thick-skinned and seeded grapes grow in small, loose clusters and are often harvested as individual berries. They can be bronze or black in color. The most well known bronze variety, Scuppernong, was named the official state fruit in 2001.

In North Carolina, there were 275 acres of bronze muscadines and 71 acres of black muscadines in 2001. In 2002, 23 acres of bronze and 15 acres of black were planted, bringing the total acreage to 384.

Muscadine grape harvest in North Carolina occurs in late August through early October. The grapes are generally packed in clamshells or sold in bulk boxes for custom packing. The Produce Electronic Identification Board has recently created six Universal Product Codes (UPC) for bronze and black muscadines in pint, quart and pound packages.

Muscadine bloom occurs in mid-May. Warm and dry conditions lead to a good fruit set. Late summer hurricanes can sometimes threaten the muscadine harvest. While rain is necessary for young grapevines to become established, hot and dry conditions maximize sugars and flavors in the grapes.

These resources provide information on growing this popular variety:

Documents

• Muscadine Grapes in the Home Garden
• Muscadine Grape Production Guide

•  Muscadine Grape Integrated Management Guide

Links

• NC Cooperative Extension - Muscadine Grapes website

• NC State University Horticultural Leaflet: Muscadine Grapes in the Home Garden

• The Southern Region Small Group Consortium: Establishing Muscadine Grapes for NC

• University of Georgia College of Agricultural and Environmental Sciences: Home Garden Muscadines

Historically, physicians have recommended wine for:

• The treatment of iron deficiency
• To help vegetarians increase their mineral absorption
• To help reduce the incidence of troublesome sleep disorders.

The traditional use of wine with meals offers many benefits including:

• Aiding the digestive process
• Stimulating the intake of nutrients
• Helping reduce the risk of coronary heart disease by reducing cholesterol.

You may have heard the term "French Paradox", which refers to the phenomenon that despite per capita wine consumption and saturated fat intake in France being very high, levels of coronary heart disease are relatively low. Researchers have discovered that one reason for the French people’s low rate of coronary heart disease is the presence of phenolic compounds or antioxidants such as resveratrol in wine, especially red wine.

Studies show that resveratrol lowers LDL cholesterol (the so-called "bad") while elevating HDL cholesterol (the "good") levels, which helps to clear arterial walls of harmful deposits (Mississippi Agricultural & Forestry Experimental Station, Vol. 58, No. 2).

In fact, recent studies have found muscadine grapes and their resulting products contain more resveratrol and other antioxidants than any other types of grapes. Muscadine grapes contain antioxidants in skins, seed, pulp, juice and wine.

Indeed, scientific researchers have found repeatedly that moderate daily wine consumption actually appears to be more beneficial than either zero consumption or over-consumption. A healthy lifestyle also includes regular exercise and a diet low in fat and high in fresh fruit, vegetables, and grains.

For those adults who include wine in their lifestyle:

• Wine should be consumed only in moderation, and preferably around mealtime.
• Wine consumption should be part of social, family, celebratory or other occasions, but not as their central focus.
• Excessive consumption should be discouraged, and the choice of abstinence for religious, health or personal reasons must be respected.

Check out this article on Muscadines and health:  MD News Article

This summary was compiled by Betty Ector, Mississippi State nutritionist:

Prior to analysis the seeds were removed and the muscadine juice, pulp and skins were pulverized in a blender. We actually measured 0.4 g fat, which is considered to be 0 g for labeling, since it's below 0.5 g per serving.

Serving size: 100 grams (fresh weight), 10-12 large grapes

References

Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993a. Nutritional components of bronze muscadines: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Miss. Acad. Sci. 57th An. Meet., Abstr. 38:23.

Ector, B.J., A.S. Welch, E. Harkness and C.P. Hegwood. 1993b. Nutritional components of red muscadine grapes: Levels of protein, carbohydrate, fat, dietary fiber, pectin and selected minerals and vitamins. Southern Assoc. Agric. Scientists, Food Sci. Human Nutr. Sec., Abstr. 30:32.

Ector, B.J., J.B. Magee, C.P. Hegwood, and M.J. Coign. 1996a. Resveratrol concentration in muscadine berries, juice, pomace, purees, seeds, and wines. Am. J. Enol. Vitic. 47(1):57-62.

Lursinsap, T. 1994. A comparison of the physicochemical, proximate composition and selected minerals in bronze and red muscadines. Thesis, M.S. in Nutrition, Mississippi State Univ., Mississippi State, MS 39762.

Adams Vineyards

3390 John Adams Rd., Willow Spring, NC  27592
(919) 567-1010, Fax (919) 552-3426
george@adamsvineyards.com
Hours: Tue-Sat 10-6, Sunday 2-6
Location: From Raleigh- Take I-40 to NC-42 (exit 312 toward Fuquay-Varina). Turn right on NC-42 W for 6.5 miles. Turn left on John Adams Rd.
Wine List: Muscadine, Sweet White, Dry White, Semi Sweet Red, Dry Red, Semi Sweet Blush, Blackberry

Bannerman Vineyard

2624 Stag Park Rd, Burgaw, NC 28425
(910) 259-5474, Fax (910) 259-5553
Admin@BannermanVineyard.com
Hours: Wed-Sat 12-4, Sunday 1-4 or by appt.
Location: Pender County - Take I-40 Exit #398. Turn West on NC Hwy 53. Go 1 mile and turn left on Stag Park Rd and go 2.5 miles.
Wine List: Sweet White Oak Blend, Semi-Sweet White Oak Blend

Benjamin Vineyards & Winery

6516 Whitney Rd , Graham, NC 27253
phone/fax (336) 376-1080
grahamvineyards@cs.com
Hours: Thu-Sun Noon-5 pm
Location: Alamance County - From I-85, take exit 154 (Mebane Oaks Rd) south for 8.5 miles. Cross Hwy 54 (road becomes Saxapaw-Oaks Road). Go 4 miles. Just over the Haw River bridge, turn left on Whitney Rd. Vineyard is 1.2 miles on left.
Wine List: Carlos, Scuppernong, Magnolia, and fruit wines

Bennett Vineyards - Beaufort County

6832 Bonnerton Road
Edward, NC 27821
(877) 762-9463, (252) 322-7154, Fax (252) 946-5965
Buddy Harrell & Robert Thornton
Hours: Mon-Sat 2 pm - 5 pm
Location: 35 miles south of Greenville, off Hwy 33. Follow signs.
Wine List: Mount Vernon White, Williamsburg White, Plymouth Blush, Charlestown Red, Jamestown Red, Roanoke Red

Cypress Bend Vineyards

21904 Riverton Rd, Wagram, NC 28396
(910) 369-0411, Fax (910) 369-0484
Hours: Wed-Fri Noon-6pm; Sat-Sun Noon-6pm
Location: Scotland County - From Laurinburg take Hwy 401 N to Wagram and turn right onto Riverton Rd. Go approx 3 mi to the winery on your left.
Wine List: Muscadine, Campbell, Riverton, McNeill, Roseneath, and Daniel

Dennis Vineyards - Stanly County

24043 Endy Road, Albemarle, NC 28001
(800) 230-1743, (704) 982-6090, Fax (704) 986-6128 - Pritchard & Sandon Dennis
Hours: Monday - Saturday 9-6; or by appointment
Wine List: Muscadine Blends of Noble, Carlos & Ison, Blueberry, Blackberry

Duplin Wine Cellars - Duplin County

P.O. Box 756
Rose Hill, NC 28458
(800) 774-9634, (910) 289-3888, Fax: (910) 289-3094
E-mail: duplinwinery@hotmail.com
Hours: 9 am - 5 pm, Monday - Saturday
Location: Take I-40 exit 380 and drive 1 mile to Rose Hill. Turn right on Hwy 117 and drive 6 blocks. Winery is on left.
Wine List: Scuppernong, Scuppernong Blush, Magnolia, Carlos, Carolina Red, Rose, Champagnes, Port, Sherry, Burgundy

Also produced by Duplin Winery: NC Waldensian Wines
Holding tastings Thursday-Saturday 10 am - 6 pm in the Hickory Furniture Mart
1530 19th Street S. W., Hickory, NC 28602, (704) 327-3867

Ginger Creek Vineyards

858 John Cline Rd, Taylorsville, NC 28681
(828) 312-4362 or (828) 312-4359, Fax (704) 658-0868
E-mail: dwaustin1952@hotmail.com
Hours: by appointment
Location: Alexander County - From I-40 W, take exit 125, turn north on Lenoir-Rhyne Blvd to Hwy 127, north on Hwy 127 to Antioch Ch Rd, left on Antioch Ch Rd to Caldwell Pond Rd, right on Caldwell Pond then left on John Cline Rd. At end of road turn left. At fork, bear right, 2nd fork bear right, vineyard on left.
Wine List: Carlos, Noble, Scuppernong Blush, Blackberry, Apple

Glen Marie Vineyards and Winery

1838 Johnson Rd, Burlington, NC 27217
(336) 578-3938
Hours: Thu-Sun Noon-6pm
Location: Alamance County - From Greensboro, take I-40/85 E to exit 150 and turn left. At the 4th light take a right onto Bason Rd. Follow Bason Rd to Mebane Rogers Rd and turn left. Go over the lake and take a right on Johnson Rd. The tasting room is on the left.
Wine List: Syrah, Sweet Marie, Chambourcin, Scuppernong, Muscadine, Dallas Red, Summer's Promise, Chardonnay, Carolina Springtime, Golden Nugget

Hinnant Family Vineyard- Johnston County

826 Pine Level-Micro Road, Pine Level, NC 27568
(919) 965-3350
Hours: Tue-Sat, 10 am-6 pm; Sun, 12-6 pm; Opening Feb 2003
Location: Johnston County - From Hwy 70, exit north on Peedin Road. Follow signs to vineyard 3 miles on right. From I-95, take exit 97 to Hwy 70 East. Travel 3 miles to second stop light. Turn left on Peedin Road. Follow signs to vineyard 3 miles on right.
Wine List: Muscadine wines, Carlos, Noble

Lu Mil Vineyard

474 Suggs-Taylor Rd., Dublin NC 28332
(800) 545-2293, Fax (910) 862-2799
lumilvineyard@intrstar.net

Hours: Daily 1-4pm; by appt. anytime. Closed Jan/Feb
Location: Bladen County - South at I-95 Exit 46A on NC 87 South, 25 miles to Dublin. Left on 4th St for ½ mile, then right on Suggs-Taylor Road. Vineyard on right.
Wine List: Bladen Blush, Cape Owen Red, Taylor Divine, Merry Christmas, alcohol free wines

Martin Vineyards - Currituck County

P.O. Box 186, Knotts Island, NC 27950
(252) 429-3542/3564, Fax: (252) 429-3095
Hours: 12 pm - 6 pm, Saturday & Sunday, daily in summer
Location: From Virginia Beach take Princess Ann Road south through Pungo to Creeds across the Knotts Island causeway, follow signs to Martin Orchard and Vineyard.
From North Carolina From Rt. 168, take scenic free ferry (1-800-BY FERRY) across Currituck Sound to Knotts Island. Follow NC 615 north 2.7 miles to Martin Farm Lane.
Wine List: 1998 Atlantis, 1997 Chardonnay, 1997 & 1996 Cabernet Sauvignon, 1998 Merlot, 1995 Fruitville red Sweet, 1998 Viognier, 1999 Fruitville white, Muscadine, Bay Orchard Peach, Bay Orchard Apple

Old Stone Vineyard and Winery

6245 U.S. Hwy 52, Salisbury, NC 28146
(704) 279-0930, Fax (704) 279-3139
Hours: Tues-Sat 11 am-6 pm; Sun 1-5 pm;
closed Mondays
Location: Rowan County - From Interstate 85 take Exit 76A and go 5 miles south on Hwy 52. Winery on left, one mile south from town of Granite Quarry.
Varieties: Muscadine blends of Noble and Carolos dry, semi-dry or sweet styles, Noble Cabernet Sauvignon, Carlos Riesling, Harvest Gold

A Secret Garden Winery

1018 Airport Rd, Pikeville, NC 27863
(919) 734-0260
Hours: Thu-Sat 10 am-6 pm and Sun 1-6 pm. Call ahead for other hours.
Location: Wayne County – From I-95 take exit 95 at Smithfield. Take 70 E to Goldsboro. Take 117 N to Airport Rd. Bear right onto Airport Rd, winery 2 miles on right.
Varieties: Muscadine Varieties of Noble and Carlos, Strawberry and Blueberry

Wood Mill Winery

1350 WoodMill Winery Lane , Vale, NC 28168
(704) 276-9911 cell (704) 736-7733
Hours: Sat. 11 a.m.-6 p.m.; Sun., 1-6 p.m.; during week by appt.
Location: Lincoln County - I-85 Exit 17 north on U.S. 321, Exit 24 north on NC 27 to down town Lincolnton. Go north 8 mi. on Hwy 27, then right 2 mi. on Cat Square Rd; then left ½ mile on Beam Lumber Rd.; then right on John Beam Rd.; winery 1 mi. on right.
Wine List: Muscadine, blueberry, scuppernong

For those that want to experience the vineyard first-hand or are looking for a fun family outing, you can visit a pick-your-own vineyard and harvest your grapes yourself.  Check out the vineyards listed below by county.

 Printable List of Pick-Your-Own Muscadine Vineyards

Counties:

Alexander

Rocky Ridge Vineyard
Henry Bowman
828.632.3637
63 Ben Eller Lane
Taylorsville, NC 28681

Alamance

Jerry Bell
336.584.6955
3600 Danieley Waterwheel Rd.
Burlington, NC 27217

Beaufort

Bennett Vineyards
Buddy Harrell
252.322.7154
6832 Old Sandhill Rd.
Edward, NC 27821

Bladen

Alex Gooden Vineyard
Alex Gooden
910.862.3008
PO Box 1242
Elizabethtown, NC 28337

 

Carter Farm’s Vineyard
Ralph & Doris Carter
910.588.4932
11671 Hwy 701 North
Garland, NC 28441

 

Hardwick’s Vineyard
Butch Kerr
910.762.1225
610 Ham Road
Elizabethtown, NC 28337

 

J.E. Mote Vineyard
J.E. Mote
910.588.4829
317 Mote Fields Rd.
Harrells, NC 28444

 

LuMil Vineyard
Ron Taylor
910.866.5819
474 Suggs-Taylor Rd.
Dublin, NC 28332

 

Brunswick

Indigo Farms
O.K., Kenny & Sam Bellamy
910.287.6794
1542 Hickman Rd. NW
Calabash, NC 28467

 

Caswell

Hill Vineyard
Bradley & Michelle Hill
336.421.0288
7167 Kerr Chapel Rd.
Elon, NC 27244

Cleveland

Kildeer Farm
Ervin Lineberger
704.739.6602
300 Goforth Rd.
Kings Mountain, NC 28086

Cumberland

Auman Vineyards
Andrew McLean
910.867.9689
1300 Seventy-first School Rd.
Fayetteville, NC 28314

 

Easy To Pick
W.V. Clark, Jr.
910.483.1798
2537 Clinton Road
Fayetteville, NC 28301

Currituck

Martin Vineyards
William Martin
252.429.3542
PO Box 186
Knotts Island, NC 27950

Davidson

Cabin Creek Berry Farm
Ernest & Vada Bumgarner
336.859.2783
587 Lick Creek Church
Denton, NC 27239

Durham

Herndon Hills Farm
Nancy Herndon
919.544.3313
7110 Massey Chapel Rd.
Durham, NC 27713

Edgecombe

Taylor Farm Vineyards
Jim & Peggy Taylor
252.641.9122
12091 Hwy 42 East of Hwy 64
Tarboro, NC 27886

Forsyth

Chad’s Berry Farm
Sid & Sandra Chadwick
336.697.8013
9601 Shallowford Rd.
Lewisville, NC 27023

Franklin

Crossroads Vineyard
Ed Harris
919.554.1962
145 Dreamcatcher Trail
Youngsville, NC 27596

Greene

Martha’s Vineyard
Martha Bottoms
252.238.2279
Box 8452, Hwy 58 N.
Statonsburg, NC 27883

Guilford

Birchcreek Vineyard
Nancy Jones
336.288.6919
3600 Pinetop Rd.
Greensboro, NC 27410

 

Garrett’s Vineyard
Connie & Carl Garrett
336.697.8013
5409 Coble Church Rd.
Julian, NC 27283

 

Windy Knoll Farm
Andy Angyal
336.449.5029
7149 Ludgate Rd.
Gibsonville, NC 27249

Harnett

John Mason’s Vineyard
John & Mildred
910.893.4771
Rt. 6 Box 56
Lillington, NC 27546

Johnston

Greenleaf Farm & Nursery
John & Dianne Earp
919.365.6348
6279 Applewhite Road
Wendell, NC 27591

 

Hinnant Family Vineyards
Willard & Bob Hinnant
919.965.3350
826 Pine Level-Micro Rd.
Pine Level, NC 27568

Lee

Griffin’s Vineyard
A.K. Griffin
919.258.3587
Thomas Rd.
Sanford, NC 27330

Lenoir

Loftin’s Berry Farm
Dennis Loftin
252.468.8337
1371 Hwy 58 South
Kinston, NC 28504

Lincoln

Davis & Son Orchard
Gary & Alan Davis
704.276.2647
922 N Hwy 18
Lawndale, NC 28090

 

Lockman’s Muscadine Vineyard
Mike & Pattie Lockman
704.732.6637
4590 Orchard Rd.
Iron Station, NC 28080

Montgomery

Clayton Orchard
Adelaide Clayton
910.652.5753
289 Research Farm Rd.
Candor, NC 27229

Moore

Bruton Vineyard
Betty Bruton Bradley
910.673.3248
547 NC 211 Highway
Eagle Spring, NC 27242

 

Fox Branch Vineyards
Tim A. Davis
910.947.1991
167 Sandy Ridge Lane
Carthage, NC 28327

Onslow

Botticelli Vineyards
Tim Davis
910.346.3131
1125 Canady Rd.
Jacksonville, NC 28540

 

First Baptist Church, H. Devane
Rev. Dr. James E. Brown
910.358.5279
153 Broadhurst Rd.
Jacksonville, NC 28540

Orange

Parker Vineyards
Clay Parker
919.732.9485
2211 Laws Store Rd.
Hurdle Mills, NC 27541

Pender

Bannerman Vineyard
Scot & Colleen Bannerman
910.259.5474
2624 Stag Park Rd.
Burgaw, NC 28425

 

Six Forks Vineyards
William Blank
910.686.5089
700 Tree Swallow Ln.
Wilmington, NC 28411

Randolph

Hill’s Orchard & Vineyard
Hubert Hill
336.475.7042
3452 Marvin Hill Pl.
Trinity, NC 27370

Rockingham

A.G. Gilliam, Jr. Farm
A.G. Gilliam
828.349.3158
771 NC Hwy 150
Reidsville, NC 27320

Sampson

Sir Charles Vineyard
Charles & Louise Daughtry
910.567.6290
3548 Wrye Branch Rd.
Newton Grove, NC 28366

 

SunDance Farms
Sam & Angela Anders
910.564.6700
3879 US 421 N
Clinton, NC 28328

Scotland

Cypress Bend Vineyards
Dan & Tina Smith
910.369.0411
21904 Riverton Rd.
Wagram, NC  28396

Wake

The Vineyard
David & Sheila Rohrbach
919.266.1494
4300 Old Milburnie Road
Raleigh, NC 27604

Warren

Kim’s Vineyard & Winery
Cheryl Royster
252.257.2100
436 Largo Rd.
Norlina, NC 27563

Wilson

Yadkin

Brad’s Blueberries
Jackie Elliott
336.766.6363
3108 Old Hwy 421
Yadkinville, NC 27005

 

Oakwood Vineyards
Gary Meeks
336.367.7884
3620 Oakwood Rd.
Boonville, NC 27011

Muscadine Terminology

Scuppernong is the original variety of bronze muscadine discovered growing in the wild. Today even though improved bronze varieties such as Carlos and Magnolia have been developed for commercial plantings, most southerners still refer to bronze muscadines as Scuppernongs. Purple or black varieties are commonly called muscadines.

How to Eat a Scuppernong

Like all muscadines, scuppernongs have thick skins and contain seeds. To eat a scuppernong:

1. Hold the grape with the stem scar up
2. Put the grape with the stem scar facing upward in your mouth
3. Squeeze or bite the grape….the pulp and juice will burst through the skin into your mouth
4. Savor the fruity flavor, but be sure not to chew the skin since it is bitter.

You may want to spit out the skin and seeds; however, some people simply swallow them.

Storage

Keep Scuppernongs in a covered shallow container in the refrigerator for best results. Do not wash them until you are ready to use them. They will keep for up to a week depending upon their original condition, but are best if utilized within a few days. Inspect the grapes periodically and remove any showing evidence of decay.

Nutritional Information

Scuppernong grapes contain 95-100 calories per cup. Scuppernongs are high in Vitamin C and contain potassium, Vitamin B, and trace minerals. They are naturally low in sodium and free of fat and cholesterol. When measuring, 2 cups of scuppernongs equals 3/4 pound.  For more details, see Muscadine Grape Nutrition  section below.

Recipes

Scuppernong Juice

Crush thoroughly 3 pounds (about 9 cups or 4 pints) fully ripe scuppernongs.

Add 1 cups water. Cover and simmer 10 minutes.

Strain through jelly bag or cheese cloth.

Refrigerate and serve, or use in recipes that follow.

Scuppernong Jelly

Measure 7 cups sugar and set aside.

Put 4 cups scuppernong juice and 2 tsp. lemon juice in large saucepan.

Mix in 1 box Sure-Jell. Bring to a boil stirring constantly.

Add sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

Remove from heat.

Skim off foam with metal spoon.

Pour at once into prepared jars. Yield: 8 half pints.

Wine Jelly

3 cups sugar

2 cups dry red North Carolina wine

1 (3-ounce) package liquid pectin

Combine sugar and wine in a large saucepan or Dutch oven.

Cook over medium heat; stir until sugar dissolves (do not boil).

Remove from heat, stir in pectin.

Skim off foam with metal spoon.

Quickly pour hot jelly into sterilized jars, cover and process. Yield: 4 half pints.

Scuppernong Grape Butter

5 pounds scuppernong grapes

5 cups sugar

1/8 tsp. ground cloves

2 tsp. ground mace

2 tsp. ground cinnamon

Wash grapes; drain and remove stems. Plunge grapes into rapidly boiling water to cover; boil 2 minutes. Drain well.

Slip off grape skins and grind or chop skins finely, reserving pulp; set aside.

Place pulp in a heavy saucepan; cook over medium heat 10 minutes or until seeds begin to separate from pulp. Press pulp through a sieve to remove seeds; discard seeds.

Return pulp to saucepan; add reserved skins and remaining ingredients.

Cook over medium-low heat, stirring constantly, 30 minutes or until mixture thickens.

Quickly ladle butter into hot sterilized jars, leaving -inch headspace.

Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes. Yield: 8 half pints.

Scuppernong Grape Ice

2/3 cup sugar

1 cups water

1 cup lemon juice

1/4 cup orange juice

1 cup fresh scuppernong grape juice or sparkling scuppernong grape juice

Combine sugar and water in a heavy saucepan; bring to a boil, stirring frequently.

Boil 5 minutes.

Remove from heat and add remaining ingredients, stirring well. Cool.

Pour juice mixture into a flat tray or pan.

Freeze until mixture reaches consistency of a sherbet, stirring occasionally during freezing.

Scoop into sherbet dishes, and serve. Yield: about 1 quart.

Scuppernong Ice Cream

3 cups sugar

2 cups whipping cream

1 quart light cream

2 cups chilled scuppernong juice

1/2 cup lemon juice

Combine sugar, whipping cream and light cream in a large mixing bowl

beat on medium speed of electric mixer 1 minute or until sugar dissolves.

Add juices and beat well.

Pour mixture into 1-gallon size freezer can.

Freeze according to manufacturer's directions.

Grape Hull Pie

5 cups muscadine grapes, rinsed

1 cup sugar

1/4 cup flour

1 tbs. lemon juice

1 tbs. Grated orange rind

pastry for 2-crust pie

2 tbs. margarine

Separate pulp from skins.Set skins aside.

Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.

Cook pulp with skins until tender.

add sugar, flour, lemon juice, and orange rind. Mix well.

Put in pastry-lined 9-inch pie plate. Top with margarine.

Add top pastry. Seal edges and slit top.

Bake at 400 degrees about 40 minutes.

Muscadine "Dump Cake"

1 cup prepared grapes

1/2 stick butter

1 cup self-rising flour

1 cup milk

1 cup sugar

To prepare grapes, remove pulp; cook pulp until seeds loosen, then press through sieve to remove seeds. Add pulp to skins and cook until tender. Add sugar to taste, some grated lemon peel and a sprinkle of apple pie spice.

Melt butter in glass pie plate. Mix flour, sugar and milk in another bowl. Pour flour mixture over butter. Carefully pour prepared grapes over the top. Bake at 350 degrees for 30 minutes. Do not open oven until baking time is up. Cake should be brown on top. Yield: 8 servings.

Grape Juice Sherbet Floats

1 quart pineapple or lime sherbet

2 cups fresh strawberries or seasonal fruit

fresh or sparkling scuppernong grape juice

Spoon sherbet equally into 4 stemmed glasses.

Top each with 1/2 cup sliced fruit.

Just before serving, pour several tablespoons grape juice over the top. Yield: 4 servings.

Mulled Muscadine Cider

1 quart muscadine grape juice

Dash of ground allspice

2 (4-inch) sticks cinnamon

1 lemon, sliced

1 orange, sliced

Combine all ingredients in a saucepan.

Bring to a boil; reduce heat, and simmer 5 minutes.

Serve warm. Yield: 8 half-cup servings.

Cheddar, Crab & Wine Fondue

6 oz. crabmeat, fresh, frozen or canned

20 oz. cheddar cheese, shredded

2 tbs. flour, all purpose

3/4 cup Scuppernong, Riesling, or other sweet white wine

1/8 tsp. caraway seeds

Drain crabmeat well and flake.

Toss together cheese and flour.

In a saucepan, heat wine until bubbles rise.

Over low heat, add cheese, 1/2 cup at a time, stirring after each addition until cheese is melted.

Add caraway seeds and crabmeat. Transfer to a fondue pot.

Serve with French bread cubes or vegetables for dipping. Yield: 2 1/2 cups.

Sweet & Sour Glaze

2 cups muscadine jelly

2 tbs. prepared mustard

2 tbs. lemon juice

1/2 tsp. ground cloves

Combine all ingredients in saucepan.

Bring to boil over medium heat, stirring occasionally to desired consistency.

Use as a glaze to baste ham, chicken, fish or vegetables, or serve as a sauce.

 Printable pdf of recipes