{"id":7882,"slug":"spiced-grapes","title":"SPICED GRAPES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven pounds of Concord grapes","four and one-half pounds of granulated sugar","one pint of cider vinegar","two tablespoons of ground cinnamon","two tablespoons of ground cloves"],"ingredients_norm":["concord grape","and half pounds of granulated sugar","cider vinegar","ground cinnamon","ground clove"],"steps":["Pulp seven pounds of Concord grapes; cook the pulp and skins until soft.","Put them through a fine sieve.","Then add four and one-half pounds of granulated sugar, one pint of cider vinegar, two tablespoons of ground cinnamon, and two tablespoons of ground cloves.","Bring to a boil; then cook slowly for one and one-half hours.","Put in an earthen crock when cool.","This recipe may also be used with currants; use five pounds of sugar instead of four and one-half pounds."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w103:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e7c09dfd1d1b4ba6b64681b2218d4acd16c02fe06b17fdb58f052c5fbfdd377c","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/spiced-grapes"}