Thanks to Virginia Lawson for providing this recipe!
6 cups of Scuppernongs/muscadines - separate the skins from the seeds by just squeeze them so the seed locule and interior pop out. Put the hulls in one bowl or pan and the insides in another.
Cover the hulls with water, as little as possible, and cook low heat until tender. With old varieties this could be up to 30 minutes. With new varieties grown at The Happy Berry, that are vine ripe, this can be a very short time. Until you get experience put a few extra in the pan or bowl and sample at periods. Some have told us that this step is unnecessary with new varieties. Add / dissolve 1.5 cups of sugar to the hulls.
With a colander strain the interior of the berries into the hull mixture to remove the seeds. You want everything but the seeds. Simmer to thicken. A teaspoon or two of flour can be added to / during thickening to thicken.
For Pie: Place in mixture in the pie crust. Add cover of strips or whole crust over the top; cut vent slits, brush with milk and sprinkle with a little sugar on the crust.
For Cobbler: Place mixture directly in cobbler dish and cut strips for the top.
For Brown Betty: Use 1/2 cup of Bisquick plus 1 cup of brown sugar and 1 cup of butter / margarine and fork this mixture together till it is crumbly. Spread crumbly mixture over cobbler dish.
For Pie, Cobbler or Brown Betty: Bake for 30 minutes until golden brown.