Cranberry-grape jelly for meat

Ingredients:

• 1 tbsp unsalted butter
• 1 cup seedless red grapes
• 2 bay leaves
• 450 g cranberries, thaw if frozen
• 1 and 3/4 cups sugar
• 0.5 cups of grape juice

Preparation:

1. In a medium saucepan, melt the butter over medium-high heat. Add the grapes and bay leaf and cook, stirring occasionally, until the grapes begin to burst, 3-5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water, and a pinch of salt.
2. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. If the berries haven't begun to burst after 15 minutes, gently mash them with a spatula.
3. Discard the bay leaf. Transfer the cranberry sauce to a blender and blend until smooth. Strain through a fine-mesh sieve into a 2-liter container. Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for at least 3 hours. Can be stored for up to 1 week.