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Home Cooking

"Muscadine Black" grapes - use other than jelly/wine?

CookingChemicalEngineer | Sep 20, 201909:01 AM     6

Hi all - I bought a few pounds of grapes labeled as muscadine "black" grapes. They're tasty, but between the, um, quite substantial peel (it actually pops and crackles as you try to chew it) and the seeds, I can tell these aren't going to get eaten up around here.

I've been scrounging around on the `net but mostly finding recipes for jellies and wine. Anyone have any "go-to" other uses for these? If I made a pie, skin-on but seeded, would it be horrible?

Thanks!

Editing after some more searching online: I had been searching "muscadine black" specifically but once I opened it up to just searching for muscadine dessert recipes, I started finding more relevant hits, many of which are cobblers and pies. It seems the trick is that you need to separate the pulp from the peel ("hulls"), cook both separately until tender, use a sieve to mash the juice from the pulp and separate the seeds, then recombine the juice and hulls for use in the recipe (pie or cobbler, whatever).

So from what I'm reading, I am guessing if I'd gone with my first guess - simply quarter the grapes and pry out the seeds, and try to make a pie from that, it would have turned out pretty tough.

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