9 lbs. grapes. 3 lbs. (6 cups) granulated sugar. 1 tablespoonful powdered cloves. 2 lbs. (4 cups) brown sugar. 1 pint (2 cups) vinegar. 3 tablespoonfuls powdered cinnamon. 1 tablespoonful powdered allspice. 1 teaspoonful powdered mace. 1 teaspoonful salt. 1/2 teaspoonful red pepper.
Stem the grapes and wash them, then put them into a kettle with just enough water to prevent scorching. Cook until tender, stirring often with a wooden spoon, then rub them through a sieve, rejecting the seeds and skins. Add the vinegar, sugar, salt and spices and boil until very thick.
When cold, bottle, cork tightly and seal.
This catchup is delicious with veal, chicken or pork.