| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Vegetables, Canning, Preserves |
3 |
Pints |
INGREDIENTS
| 4 |
lb |
Ripe tomatoes, peeled, chopped |
| 2 |
c |
Chopped onion |
| 1 |
c |
Coarsely chopped walnuts |
| 3/4 |
c |
Dark raisins |
| 1 |
|
Orange, cut in half,sliced |
| 1 |
c |
Distilled white vinegar |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Packed light brown sugar |
| 1/2 |
ts |
Ground cinnamon |
|
|
Dash ground nutmeg |
| 1 |
ts |
Salt |
INSTRUCTIONS
Heat all ingredients to boiling in Dutch oven or large saucepan. Reduce
heat and simmer until thick, stirring occasionally, 1 1/2 to 2 hours. Cool
to room temperature. Spoon mixture into sterilized jars; refrigerate,
covered, up to 1 month. Yield: 3 pints Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999
A Message from our Provider:
“We simply prepare ourselves. God fills us.”