Working over a medium sized saucepan, cut a slit in the top of each grape and squeeze out the pulp/seeds into the sauce pan. Place the skins in a blender and set them aside.

Cover the pulp/seeds with about 1/2 inch of water, then place it on a burner set to medium-high heat.  Bring the mixture to a boil, then reduce it to a simmer. Cook the mixture, stirring occasionally, until the seeds separate from the pulp (about 15-20 minutes).

While the pulp mixture is cooking, add just enough water to the blender to cover the skins, then blend until smooth. If your blender does not allow you to get a smooth puree/juice mixture, it will still work. You will just end up having more of a jam than a butter.

When the pulp mixture is ready, strain out the seeds, then return the pulp mixture to the pan along with the blended up skins. Stir in the maple syrup and spices and set the mixture over medium-high heat. Once it comes to a boil, reduce the heat to a simmer and cook the mixture for 30-60 minutes or until it thickens to an applesauce-like consistency. As the butter is cooking, make sure to stir it regularly to keep it from burning on the bottom. Also, skim off any foam that may rise to the surface.

Once the mixture has thickened, remove it from the heat and put it into a clean jar.  Store the butter in the fridge.  It will keep for several weeks. Makes 1 heaping cup.