Any clever ideas for using Muscadine Jelly? I've tried it as a spread, a glaze and a filling but now

S

steve2-in-la

Well-known member
what? The stuff seems to have no intrinsic characteristic other than "sweet".

CB's family gives us some every year and for the life of me, I can't find a specific use for it. It's really generic so short of "repurposing" it as a supplement to other preserves (which strikes me as a waste of somebody's efforts) I'm clueless.

Any brilliant ideas? (and "no" I won't send it to YOU, in case THAT'S your idea. ;>D)

 
Thumprint cookie filling? Brush some between cake layers? With cream cheese in stuffed french toast?

Fruit salad dressing: Blend together 2 parts lowfat sour cream and 1 part jelly

Make a sweet and sour sauce to serve with wontons or eggrolls:
Combine 1/2 cup jelly, 2 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce, and 1/2 cup wine vinegar. Simmer 5 minutes, stirring constantly.

Mix 5 oz. jelly with a bottle of chili sauce and pour over cocktail-sized meatballs as an appetizer

Stir jelly into soft cream cheese for a sandwich spread or muffin spread

 
Try taking 3/4c of it and mixing with 1 tbsp horseradish and

a tbsp of Dijon mustard- add more of the horseradish and mustard if it needs it. I do this with 3/4 c orange marmalade so it might not work with your jelly but then again it might.

If so, it can be used for dipping wings, fried foods, cheese sticks, shrimp, whatever.

I use the orange marmalade mix for coconut beer batter shrimp.

 
REC: Sweet & Sour Glaze

Sweet & Sour Glaze

2 cups Stripling’s Muscadine Jelly
2 tablespoons prepared mustard
2 tablespoons lemon juice
½ teaspoon ground cloves

Combine all ingredients in saucepan. Bring to a boil over medium heat, stirring occasionally to desired consistency.

Use as a glaze to baste ham, chicken, fish, or vegetables or serve as a sauce.

http://www.striplings.com/muscadine-jelly-16-oz.aspx

 
I was going to volunteer to take.Makes me miss wild mustang grapes from when I lived in the country.

Way too sour to eat, but did they ever make terrific sweet/tart beautiful bright pink jelly or jam.

 
From the heart of Muscadine country...if you were familiar with the unique flavor of the Muscadine

grape, hopefully you would detect it in the jelly. I've attached a link to a recipe for a Marchand de Muscadine Sauce, for venison, but I make it with pork chops and it's very good.

I also bake chicken with a muscadine glaze, here's the recipe:

One chicken, quartered
1/2 Cup Muscadine Jelly or Jam
1/2 lemon, quartered
2 Tbl. vegetable oil
2 Tbl. soy sauce
Garlic salt to taste

Combine jelly, lemon, oil and soy sauce in small pan, heat til blended.

Sprinkle chicken with garlic salt and place, skin side down, in an oiled shallow pan. Spoon half the jelly mixture over chicken. Bake 30 minutes at 375 f. Turn chicken and spoon remaining jelly mixture over chicken. Continue to bake til done, 20-30 minutes.

Let me know how any of this turns out.

Marianne in Alabama

http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=348

 
Marianne, that sauce is along the lines of what I was thinkiing but for pork chops. Maybe it's me

but as much as I've sampled, I just can't discern any distinguishable flavor in the muscadine jelly.

Maybe it was the way it was made (not everyone is a Smucker's) or the grapes themselves. Also I suspect they didn't introduce any acid to the mix so there's no balance.

Maybe I'll combine it all, melt it down a bit, reduce the liquid (turn 5 jars into 4), add some lemon juice and reprocess. What's the worst that could happen?

 
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