Grape Catsup
This grape catsup recipe was found in a local Geneva-On-The-Lake, Ohio community newspaper. I don't know who the original author is.
2 quarts ripe grapes
1 cup sugar
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground allspice
vinegar to cover ( I used red wine vinegar)
Cook the grapes until they are soft and coming out of their skins. Drain the vinegar.
Run the pulp, skins and seeds through a sieve and use a spatula to press everything back into the pot.
Add the sugar and spices. Bring everything slowly to a boil. Cook until thick. Stir as needed.
Bottle as you would tomato catsup. Yields approx. 1 pint.
I made this for the first time August 2012. It was pretty simple to make.
