|1 pounds||Apricot, dried|
|2 eaches||Lemon, thinly sliced|
|4 quarts||Water, warm|
|2¼ cup||Brown sugar|
|2 eaches||Orange, thinly sliced|
Wash the apricots in several waters and then dry them and cut in halves. Place in a large crock and pour on the warm water, reserving ½ cup of it in which to dissolve the yeast cake. Stir in the sugars, fruit, raisins and ginger. Then add the dissolved yeast and mix well. Cover with top of the crock and let stand for thirty days, stirring the mixture every other day. After thirty days strain the mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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