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Mustang grapes grow all over the Hill Country and are sometimes hard to tame! The vines will grow to cover anything that stands still too long! They put out runners 300 feet long and the main trunks of the vines grow as thick as trees. The grape itself, larger than other grape varietals, tastes just awful right off the vine because of its high level of acid. But along toward the end of June when they’re ripe, you’ll find Hill Country folks gathering them up to make Mustang Grape Wine and jelly, both of which do wonders to turn the acidic grapes into some mighty fine eating and drinking!


Serves 8-10.

1 (10-ounce) jar Fredericksburg Farms Wild Mustang Grape Jelly
½ cup Texas Muscat Canelli wine
1 store-bought pound cake, cut into ¾-inch thick slices
Fresh strawberries, sliced
Whole fresh blackberries or blueberries
Sweetened Whipped cream
Mint sprigs as garnish


Combine the Wild Mustang Grape Jelly and Muscat Canelli in a heavy-bottomed saucepan over medium heat. Cook, stirring often until the jelly mixture is thickened, about 15 minutes. Keep warm while assembling the dessert. 

Place a slice of the pound cake on each serving plate. Top with fresh berries. Spoon a portion of the warm glaze over each serving and top with a dollop of the sweetened whipped cream. Garnish with mint sprig, if desired.