Inspired by one of my favorite cocktails - Cosmos made with Cran-Grape juice. Concord grape seeds can be a real bitch. Resign yourself ahead of time to the fact that they will be a momentary bane of your existence, and you'll be fine. If you'd like to stay sane, skip ahead to Step 5.
Pairs nicely with goat cheese and crackers. And pumpkin bread. —mrslarkin
about 4 cups
Concord grapes, washed
12-ounce bag of fresh cranberries, washed and picked over
Separate Concord grape skins and pulp, setting the skins aside. Heat the grape pulp in a medium pot with 1 cup sugar. The seeds will come loose, pressing the pulp with a large rubber spatula to help them along. Press pulp through a strainer with large-enough holes to allow the pulp through and catch the seeds. The first time I tried straining the seeds, I used a food mill, which sent grape seeds flying all over the kitchen, like buckshot. I won't be using that method again. Add the seeded pulp to the skins.
Return seeded pulp and skins to the stock pot, along with the lime juice, orange juice, 1 cup sugar, the crushed juniper berries, and cranberries. Bring to a simmer and cook until cranberries pop, about 10 minutes. With a spatula or large spoon, squash the cranberries against the side of the pot, if they're being stubborn.
Using a fine-mesh strainer, strain the sauce. Push the solids down with a rubber spatula to get all the liquid through the strainer. Or, you can skip this step if you prefer a chunky sauce.
Chill until set.
COOK'S SHORTCUT: For a quicker, saner version (because, let's be real, who has the time to do this?), in a medium pot, bring to a boil over medium-high heat: 12-ounce bag of fresh cranberries, washed and picked over; juice of half a lime; juice and rind (pith removed) of one large navel orange; 1 cup sugar; 1 cup water; One 13 oz. jar very good grape jelly, like Bonne Maman; 1 tablespoon juniper berries (optional). Reduce heat and cook for 10 or so minutes, stirring occasionally. Pour into clean jars. Let cool. Refrigerate.