| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Dutch |
Veglife1 |
6 |
servings |
INGREDIENTS
| 4 |
lg |
Cooking apples; (about 1 1/2 lbs), |
|
|
; peeled & cored |
|
|
Grated zest & juice of 1/2 lemon |
|
|
Grated zest & juice of 2 oranges |
| 2/3 |
c |
Granulated sugar |
| 3/4 |
c |
Packed brown sugar |
| 1 1/2 |
c |
Light raisins |
| 1 1/2 |
c |
Dark raisins |
| 1 1/4 |
c |
Currants |
| 3/4 |
c |
Roughly chopped mixed candied |
|
|
Fruits and peels; (about 5 oz.) |
| 2 |
tb |
Chopped slivered almonds |
| 1 |
c |
Water |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Ginger |
| 1/4 |
c |
Curacao or brandy |
INSTRUCTIONS
Coarsely shred or finely dice apples' place in a large pot or Dutch
oven. Add zests, juices, sugars, raisins, currants, candied fruits,
almonds, water, and spices. Bring mixture to a boil. Reduce heat,
cover, and simmer gently 1 hour. Remove cover and increase heat to
medium. Cook, stirring occasionally, until mixture is thick and dark
and liquid is nearly gone, about 5 to 10 minutes. Remove from heat
and allow to cool 10 minutes. Stir in curacao or brandy, and transfer
to storage containers.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.
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