Makes 1 cup
Muscadines are native wild American grapes, ranging in color from flecked bronze to dark purple-black. They have a strong, sweet wine flavor much like a Concord grape. With big pits in the center and a very tough skin, one has to love them to be willing to peel and seed them, which I do. This sauce goes well with game such as duck and venison, as well as red meats. — Nathalie Dupree
4 cups muscadines, peeled and seeded
1 teaspoon oil, cook’s preference
1/2 cup chopped onion
1 garlic clove, chopped
Puree the seeded and skinned muscadines using a food processor or blender. Heat the oil in a large sauce pan, add the onion and cook until translucent. Add the garlic and cook briefly. Add muscadine puree and simmer about 5 minutes, until mixture becomes slightly thick. (Thin with water if necessary.) May be made in advance up to several days and refrigerated covered or frozen. Serve hot or cold.
Nathalie Dupree is the author of 11 cookbooks, most recently “Southern Biscuits.” She lives in Charleston and may be reached through Nathaliedupree.com.
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