Searching around the interwebs, I was surprised to find several recipes for spiced grapes. It doesn’t really say what type of grape to use, but being from Western NY, the Concord grape belt of the universe, I can’t see using anything other than a delicious Concord. They should be in season soon. I don’t expect the quality of the grapes from last year, but it is always wonderful to taste that first grape of the year.
1 peck grapes
Press pulps from skins and add little water and cook to loosen the seeds, then strain and add to the skins. Cook with 1 pound sugar, 1 pint of good cider vinegar and add 2 tablespoons each of ground cinnamon, cloves, and allspice. Simmer 2 hours, taking case it does not stick and burn. Will keep without sealing (but I’d seal it anyways)… if it lasts that long.