2 (12 oz. ea.) pkgs. fresh or frozen cranberries
4 cups red seedless grapes
2 cups sugar
1 cup cold water
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. ground allspice
1/8 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. nutmeg
zest of half a lemon (optional)

Bring cranberries, grapes, sugar, water and lemon juice to a boil over high heat. Reduce heat to a simmer and add the ground spices. Simmer until grapes fall apart (about 30 minutes). Remove from heat and add salt, pepper and lemon zest (if using).

Sauce may be stored in refrigerator for 2 to 3 weeks or may be preserved for up to 1 year by pouring immediately into hot sterilized jars and sealed.

Makes 8 cups (4 pints) cranberry sauce.

Note: If smaller amount of sauce is preferred, reduce ingredients by one half.

Submitted by: Brenda M. Duclos