If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: As a true southerner from the state of Tennessee I thought I would revise a classic, Muscadine wine, is often made from the plump juicy fruit. In my recipe I thought it would add a little zing to the standard recipe by incorporating other fresh fruit and an underlined hint of Chambord to add to the depth of flavors and a subtle underlining of orange. - Adrian V. Mabon
Makes about 6 or 7 quartz
- 3 quarts Muscadine grapes
- 1 quart Red Raspberries
- Zest of two navel oranges
- 1 quart boiling water
- 2 1/4 cups granulated sugar
- 1 cup Vodka
- 1/2 cup Chambord
- Wash and stem the grapes, drain and place in a large non reactive bowl with raspberries and zest of oranges mash the fruit well.pour the cup of boiling water over the fruit mixture. Cover the mixture with a thick layer of cheese cloth and allow to sit in a cool dark place for 24hours. On the following day add the sugar and cover over and set aside one additional day . After this process strain the pulp skin and seeds well by extracting as much juice as possible by pushing through a sieve. Cover with a fresh cheesecloth and allow to sit three more days. On the seventh day add vodka and chambord cover with a tight fitting lid. allow to sit two days. Now the wine is ready to be poured into sterile dry bottles and sealed and stored in a cool dark place for two to three months before serving.
- This recipe was entered in the contest for Your Best Grapes