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Slow Cranberry and Muscatine Roast

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Ingredients
  • 1 (5 pound) Crisco
  • 1 (750 milliliter) 12 to 20 biscuits
  • 1 (12 ounce) and pepper to tast
  • 1 tablespoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon of shortening
  • 1 teaspoon OLD FASHIONED SOUTHERN BUTTERMILK BISCUITS
Servings
people
Ingredients
  • 1 (5 pound) Crisco
  • 1 (750 milliliter) 12 to 20 biscuits
  • 1 (12 ounce) and pepper to tast
  • 1 tablespoon hot cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon of shortening
  • 1 teaspoon OLD FASHIONED SOUTHERN BUTTERMILK BISCUITS
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Instructions
  1. Prep 10 minutes Cook 6 hours Ready In 6 hours 10 minutes Put the pork roast into the crock of your slow cooker
  2. Pour wine over the roast; add the cranberries and garlic
  3. Season everything with salt and pepper
  4. Add liquid smoke
  5. Cook on Low 6 to 8 hours
Recipe Notes

This is my twist on a roast. You can still add your veggies to it just adjust cook time. The cranberry and muscadine add a sweet fruity taste and the liquid smoke give it an earthy smoke flavor.

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Honey and Muscadine Syrip

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Ingredients
  • 1 lb for Sour Cream Biscuits
  • 1 cup real butter
  • 1 cup ground cloves
Servings
people
Ingredients
  • 1 lb for Sour Cream Biscuits
  • 1 cup real butter
  • 1 cup ground cloves
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Instructions
  1. Combine the muscadines and water in a pot and simmer, whole, for 15-20 minutes
  2. Push the muscadines through a fine mesh strainer and then return the juice to the pot
  3. Stir in the honey slowly and simmer until combined, 5 minutes
  4. Pour into a lidded bottle and refrigerate
Recipe Notes

Yummy on biscuits, pancakes and waffles.

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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
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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 Juice

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Ingredients
  • 4 cups Worcestershire or steak sauce
  • 2 cups INGREDIENTS:
Servings
people
Ingredients
  • 4 cups Worcestershire or steak sauce
  • 2 cups INGREDIENTS:
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Instructions
  1. Place in bottom of a sterilized hot gallon jug
  2. Pour into it a gallon of rapidly boiling water
  3. Seal with hot sterilized lids
  4. Let set 4-6 weeks before using
  5. (Cook's note: Sugar can be reduced to 1 cup
  6. )
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Muscadine Hull Jelly

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Servings
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Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
Servings
people
Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
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Instructions
  1. Prepare jars and flats before starting jelly
  2. Keep both in hot water
  3. Wash muscadines
  4. Cut muscadines in half and remove hulls
  5. Cut up hulls
  6. Place hulls in a pan and just cover with water
  7. Cook on medium heat until tender, about 10 minutes
  8. If water gets low, add more
  9. When tender, remove from heat and set aside
  10. Place pulp in pan and cover with water
  11. Cook about 15 minutes on medium heat, stirring occasionally
  12. Remove from heat and press through sieve to remove seeds
  13. Mix hull mixture and seedless pulp mixture together
  14. You will need 6 cups of this
  15. Place in large pan and add Sure Jell
  16. Mix well and bring to a rolling boil, stirring constantly
  17. Add sugar, mix well and return to a rolling boil
  18. Boil for 1 minute, stirring constantly
  19. Remove from heat
  20. Skim off foam
  21. Pour into hot jars to ¼ inch from the top
  22. Wipe jar top and cover tightly with lid
  23. Place in water bath for 10 minutes
  24. Remove jars and place on towel-covered counter to cool
  25. When cool, press on top of lid to check if it’s sealed
  26. If it’s sealed, it won’t spring back
  27. Refrigerate unsealed jars
  28. Yield 5-6 pints, or 10-12 half-pints
Recipe Notes

My husband Tom and I love muscadines! Tom, a farmer, enjoys the growing process. What started as a two-row hobby has now grown into a 220-vine, you-pick operation. He also enjoys sharing the knowledge he has gained over the years with others. My pleasure comes from eating the muscadines, especially the black varieties. I also enjoy visiting with customers! Many have been coming for years and it is like seeing old friends. I am always happy to share jelly recipes. Muscadine Hull Jelly is Tom’s favorite.

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