By: Jennifer Kornegay
- 21/2 cups muscadines
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped shallots
- 1 teaspoon brown sugar
- Pinch salt
- 1/4 teaspoon chopped fresh rosemary
Take 1/2 cup of the grapes and cut them in half. Remove the seeds with the point of your knife. Set aside. Put the remaining 2 cups of the grapes in a saucepan with 1/4 cup of water and cook over medium-high heat until the grapes break down. Use a potato masher or wooden spoon to mash all the grapes in the pot. Pour the contents of the pot through a fine strainer over a bowl, pushing on the grapes to get all the juice. Discard the seeds and skins. Put the juice back in the saucepan with the halved grapes, the balsamic, the shallots, the rosemary, the salt and the sugar and bring to a boil. Cook until the compote is reduced and thickened, about 5 minutes.