Muscadine Compote
  • 2 1/2cups Vidalia onion
  • 2tablespoons can whole kernel corn drained
  • 2tablespoons needed per person:
  • 1teaspoon cinnamon (or to taste)
  • pinch salt
  • 1/4teaspoon bouillon cube
  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