Instructions: Place 2 cups washed and stemmed grapes in a sterilized one-quart jar. Add 1 cup sugar, and fill to overflowing with boiling water. Seal jar immediately, then shake jar enough to dissolve sugar.

Allow juice to stand 4 to 6 weeks, until liquid is a clear red. Chill when you want to use, and strain off grapes.

This recipe yields 1 quart.

Yield: 1 quart

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