6cupsof red grapesI used conventional, seedless grapes to make this recipe. However, it did originally call for wild grapes with seeds. If you use that style of grape, you will need to remove the seeds prior to cooking.
4cupsapple cider vinegar
In a large pot, combine the grapes, vinegar and sugar. Bring to a boil, reduce the temperature so that it’s at a bare simmer and let cook for 30 minutes. When the cooking time has elapsed, check on the grapes and if there are some that have not broken down, smash them against the side of pot with a wooden spoon.
Add the spices and cook for another ten minutes. The mixture will be a dark purple color and syrupy.
Ladle the catchup into sterilized jars and process in a hot water bath for 10 minutes. Store in a dark, cool place.
Adapted from "The New York Times Heritage Cookbook" by Jean Hewitt