Muscadine Syrup
Yields: 2 cups
 
Ingredients
  • 1 quart muscadines, seeded and puréed
  • 1¼ cups sugar
  • ¼ cup light corn syrup
  • 2 teaspoons lemon juice
Instructions
  1. In a medium saucepan, bring muscadine purée, sugar, corn syrup, and lemon juice to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool slightly. Strain and place in a serving container*.
Notes
*Syrup can be stored in an airtight container in the refrigerator for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pecan-pancakes-muscadine-syrup/