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1
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.
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2
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.
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3
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.
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4
Chill until set.
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5
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.
