CHERRY CONSERVE
(
Preserved Fruit) - (
The International Jewish Cook Book)
Take three and 1/2 pounds of large red cherries, stone them and cook for
fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
three oranges. Cook until the mixture is as thick as marmalade.
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