Abstract: A method and system for processing muscadine grapes. In accordance with one embodiment, the method includes separating and removing naturally contained juice and sugars from muscadine grapes to produce a substantially dejuiced pomace. Next, a low-sugar liquid is added to the dejuiced pomace to obtain a low-sugar pomace mixture that is heated within a substantially sealed, pressurized vessel to produce tenderized pomace and pomace mixture liquid containing antioxidants leached from the dejuiced pomace. A portion of the heat treated pomace mixture liquid is removed and subsequently processed to extract antioxidant compounds therefrom. The remaining tenderized pomace mixture is processed into a puree that can be utilized for various food products.