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RAISIN COMPOTE

(Preserved Fruit) - (The International Jewish Cook Book)







Peel six oranges (California), cut the skin in very small narrow strips,
or run through a food chopper. Slice the oranges very thin and quarter
the slices. Let it stand overnight in three pints of cold water. Place
this in a preserving kettle with three pounds of seeded raisins, three
quarts of currants (picked and washed) and three pounds of granulated
sugar. Boil all together for two hours and put in glass jars, closing
them while hot.
If preferred, three pints of currant juice strained may be used instead
of the whole fruit. This compote will keep perfectly well after the jar
is opened.











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