| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 2 |
md |
Lemons |
| 3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
c |
Cherries; cut up |
INSTRUCTIONS
Place cut up carrots and lemons in blender. Chopped fine, makes 3 cups
carrots and 3/4 cup lemon. Place in large pan (chopped carrots and lemons);
add sugar, salt and water. Bring to boil and cook for 10 minutes. Add the
cherries and cook 5 minutes more or until thick. Pour in sterilized small
jars; seal.
Posted to Bakery-Shoppe Digest V1 #461 by fundwell@excel.net on Dec 19,
1997
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