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Muscadine Compote

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Course Miscellaneous
Recipe Theme September: Muscadines
Co-op Dixie EC
Servings
people
Ingredients
  • 2 1/2 cups Vidalia onion
  • 2 tablespoons can whole kernel corn drained
  • 2 tablespoons needed per person:
  • 1 teaspoon cinnamon (or to taste)
  • pinch salt
  • 1/4 teaspoon bouillon cube
Course Miscellaneous
Recipe Theme September: Muscadines
Co-op Dixie EC
Servings
people
Ingredients
  • 2 1/2 cups Vidalia onion
  • 2 tablespoons can whole kernel corn drained
  • 2 tablespoons needed per person:
  • 1 teaspoon cinnamon (or to taste)
  • pinch salt
  • 1/4 teaspoon bouillon cube
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take 1/2 cup of the grapes and cut them in half
  2. Remove the seeds with the point of your knife
  3. Set aside
  4. 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
  5. Use a potato masher or wooden spoon to mash all the grapes in the pot
  6. Pour the contents of the pot through a fine strainer over a bowl, pushing on the grapes to get all the juice
  7. Discard the seeds and skins
  8. Put the juice back in the saucepan with the halved grapes, the balsamic vinegar, the shallots, rosemary, salt and sugar and bring to a boil
  9. Cook until the compote is reduced and thickened, about 5 minutes
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Muscadine Compote

 

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By: Jennifer Kornegay

Ingredients: 

  • 21/2 cups muscadines
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped shallots
  • 1 teaspoon brown sugar
  • Pinch salt
  • 1/4 teaspoon chopped fresh rosemary

Directions: 

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.