Boil slowly two and a half hours. Tie the spices in a cloth before boiling.
=Cranberry Jelly=
1 Quart of Cranberries 3 1/2 Cupfuls of Sugar
Put one quart of cranberries on the stove, with cold water enough to cover. Boil until tender. Strain through a colander. To this four cupfuls of juice add three and a half cupfuls of sugar. Boil, twenty minutes and turn into a mould which has been wet with cold water.
=Grape Conserve=
5 Pints of Grapes 8 Cupfuls of Sugar 1/2 Pound of Raisins 2 Oranges 1 Cupful of Nut Meats
Pick the grapes from the stems, wash, and separate the pulps from the skins. Stew the pulps and press through a colander. Put the raisins and oranges through the meat grinder, after removing seeds. Cook all together except the nuts. Add these about ten minutes before removing from fire. Put into glasses and cover with paraffine. This makes eleven glasses.
=Grape Marmalade=
When making grape-juice, use the grape which is left after straining, for marmalade. Press through a colander, measure and use the same amount of sugar. Cook until it thickens and put into tumblers. When cold, cover with paraffine.
=Grape Preserve=