| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | c | Pitted Door County cherries; (any tart pie cherries will do) |
| 1 | c | Seedless raisins |
| 1 | ts | Cinnamon |
| 1/4 | ts | Cloves |
| 1/2 | c | Honey |
| 1/2 | c | Vinegar |
| 1/2 | c | Brown sugar |
| 1 | c | Broken pecan or walnut nut meats |
INSTRUCTIONS
Combine all ingredients in a saucepan and cook slowly for one hour. Add the nuts and cook 3 minutes longer. Ladle into hot sterlized jars, leaving 1/4 inch space at top. Adjust the lids. If you're not going to use it soon, process in a boiling water bath for 10 minutes. It can also be cooled and frozen, rather than processed. This keeps well in the refrigerator, as well. Source: Door County Recipes, Old and New....and a Little Local Lore, by Dolores Allen Posted to Bakery-Shoppe Digest by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Jan 31, 1998
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”