Is it a Muscadine or a Scuppernong?
"All Scuppernongs are Muscadines, but not all Muscadines are Scuppernongs." Muscadine is a broad category of grape that includes many varieties of both bronze and black grapes. Scuppernong is one of the bronze varieties included in the muscadine category. Scuppernong is one of the oldest and most popular varieties, so the name is sometimes used to refer to any bronze variety of muscadine. There are now many other varieties of muscadines used in wine production and for fresh eating. So to be correct, it is better to use the term muscadine when uncertain of the variety. Some other popular varieties include:
Bronze: Scuppernong, Carlos, Magnolia, Fry, Triumph
Black: Noble, Nesbitt, Cowart, Supreme
GREAT GRAPE RECIPES
GRAPE JUICE, METHOD I
Wash grapes and place in jars, filling them 3/4 full. Put 1/4 cup sugar in each qt. Fill jars with boiling water. Process jars in boiling water bath for 10 minutes to seal jars and dissolve sugar. Juice will be ready to drink in 2 or 3 weeks.
GRAPE JUICE, METHOD II
Wash grapes and pop, placing them in a large pot. Cover and heat slowly to a simmer. Strain through several layers of cheese cloth. Sweeten to taste. Pour into jars and process in boiling water bath 5 minutes. Remaining pulp may be strained through a coarse colander and used to make jam.
Prepare juice from a mixture of dark and light grapes as in Method II above. If you don't care whether your jelly is clear or not, you may run grapes through a colander. Measure 6 cups juice into a large pot. Use directions on Sure Jell & 7-1/2 cups sugar. Jelly will be a pretty pink.
Wash and pop grapes, placing pulp with seed in one pot and hulls in another. Heat pulp and strain out seeds. Pour juice & pulp over hulls. Simmer slowly until hulls are very tender. Measure and add 3/4 cup sugar for every cup of grape mixture. Cook until hulls are shiny & liquid is syrupy. Pour into sterilized jars & seal.
1 cup grape hull preserves
1 tablespoon flour
1/2 stick margarine, melted
Mix eggs, preserves and flour with a fork. Stir in melted margarine. Pour into unbaked crust & bake 5 min. at 425°. Reduce heat to 325° and bake until filling is set.
MULLED MUSCADINE CIDER
1 quart grape juice (dark or light)
1 lemon, sliced
1 orange, sliced
2 (4 inch) sticks cinnamon
dash of ground allspice
Combine all ingredients in a saucepan. Bring to boil; reduce heat and simmer 5 min. Serve warm; makes eight 1/2 cup servings.
Combine the following and freeze in ice cream maker:
1 cup sour cream
1 cup buttermilk
2 cups sweet milk
3 cups sugar
2 cups grape juice
1/2 cup lemon juice.
1 qt. scuppernong juice
1 46 oz. can pineapple juice
1 pkg. lemon Kool-Aid
1/3 cup Tang (dry)
1 cup sugar
3 quarts water
2 28 oz. bottles ginger ale
Combine ingredients except ginger ale. Freeze. Remove from freezer a few hours before serving. Pour ale over partially thawed punch. Makes 45 five-ounce servings.
SWEET & SOUR GLAZE
2 cups grape jelly (dark or light)
2 Tbsp. prepared mustard
2 Tbsp. lemon juice
1/2 tsp. ground cloves
Combine all ingredients in saucepan. Bring to boil over medium heat, stirring occasionally. Use as a glaze on pork roast or ham.
How to Eat a Muscadine grape
All muscadines have thick skins and contain seeds. To eat a scuppernong, first... hold the grape with the stem scar up; second... put the grape with the stem scar facing upward in your mouth and squeeze or bite the grape; third... the pulp and juice will burst through the skin into your mouth; fourth... savor the fruity flavor. You may want to spit out the seeds; however, some people simply swallow them.
Don’t forget our blueberries in July. Check our web site for picking dates.