Scuppernong Or Muscadine Hull Sauce - cooking recipe

Ingredients

6 lb. hulls and pulp
6 lb. sugar
1 pt. vinegar
2 Tbsp. cinnamon
1 Tbsp. mace
1 Tbsp. cloves

Preparation

Wash and pulp grapes, separating hulls and pulp.
Use only very ripe grapes.
Cut hulls in half.
Cook until tender.
Heat pulp until seeds separate.
Run through colander to remove seeds.
Weigh to see that you have no more than 6 pounds when combined.