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Spiced Grapes

Ten pounds of grapes, six pounds of sugar, two tablespoons of cinnamon, two tablespoons of allspice, one small teaspoon of ground cloves. Remove the pulps, and boil, then rub through a sieve or colander to remove the seeds; boil the skins until tender and then add to the pulp, together with the sugar, spices and vinegar. Boil until the desired consistency is obtained.

— Mrs. Zobles T. Cater