Grape Catsup

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.