| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Desserts, Spreads, Spices |
6 |
Servings |
INGREDIENTS
| 10 |
c |
Diced fresh or frozen rhubarb |
| 4 1/2 |
c |
Sugar |
| 1 |
c |
Cider vinegar |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
To 1 ts Ground cloves |
| 1/2 |
ts |
To 1 ts Ground allspice |
|
4 |
pints. |
INSTRUCTIONS
In a large dutch oven or kettle, combine all ingredients. Bring to a rapid
boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and
refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About
SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”