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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
quarts Muscadine grapes
quart Red Raspberries
Zest of two navel oranges
quart boiling water
cups granulated sugar
- 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