| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(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 |
ts |
Grated lemon rind |
| 1 |
c |
Tart jelly; ( i use marionberry or tart apple) |
| 1 |
c |
Dark molasses |
| 3 |
c |
Sweet cider |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cloves |
| 1 |
ts |
Allspice |
| 1 |
ts |
Mace |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Ground black pepper |
| 3 |
qt |
Pealed chopped tart apples; (about 4 lbs, I use granny smith) |
| 2 |
tb |
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
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