| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | 303 of red tart pitted | |
| cherries | ||
| 1/2 | lb | Brown sugar, or substitute |
| 1 | lb | Golden seedless raisins |
| 1 | lb | Dark seedless raisins |
| 1 | Box, 16-oz currants | |
| 8 | oz | Candied citron finely |
| chopped | ||
| 1 1/2 | c | Chopped orange pulp |
| 1/3 | c | Minced fresh orange peel |
| 1/4 | c | Lemon juice |
| 2 | t | Grated lemon rind |
| 1 | c | Tart jelly, i use |
| marionberry or tart | ||
| apple | ||
| 1 | c | Dark molasses |
| 3 | c | Sweet cider |
| 2 | t | Cinnamon |
| 1 | t | Nutmeg |
| 1 | t | Cloves |
| 1 | t | Allspice |
| 1 | t | Mace |
| 1/2 | t | Ginger |
| 1/2 | t | Ground black pepper |
| 3 | qt | Pealed chopped tart apples |
| about 4 lbs I use | ||
| granny | ||
| smith | ||
| 2 | T | Brandy extract, or a slosh |
| of brandy |
INSTRUCTIONS
This makes about 6 1 1/2 pints.. enough per jar for a typical 9 inch pie Drain cherries reserving juice. In a large saucepan or kettle (and on a cool morning) combine cherry juice, sugar, raisins, currants, citron, orange pulp, orange peel, lemon juice, lemon rind, jelly, molasses, cider and spices, mix well and bring to slow boil, stirring occasionally Add cherries, apples and brandy, bring to full boil. Don't overcook! Fill hot sterilized jars leaving 1 inch head space..take care to distribute liquid and solid evenly adapted from Spices of the World cookbook, 1964 Posted to fatfree digest by elle <elle@europa.com> on Aug 14, 98, converted by MM_Buster v2.0l.
A Message from our Provider:
“No one can ignore Jesus forever”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11636
Calories From Fat: 290
Total Fat: 34.6g
Cholesterol: 0mg
Sodium: 1286.4mg
Potassium: 14128.1mg
Carbohydrates: 2906.6g
Fiber: 152.1g
Sugar: 1011.3g
Protein: 118.7g