Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Pitted Door County cherries; (any tart pie cherries will do) |
| 1 cup | Seedless raisins |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Cloves |
| ½ cup | Honey |
| ½ cup | Vinegar |
| ½ cup | Brown sugar |
| 1 cup | Broken pecan or walnut nut meats |
Combine all ingredients in a saucepan and cook slowly for one hour. Add the nuts and cook 3 minutes longer. Ladle into hot sterlized jars, leaving ¼ inch space at top. Adjust the lids. If you're not going to use it soon, process in a boiling water bath for 10 minutes. It can also be cooled and frozen, rather than processed.
This keeps well in the refrigerator, as well.
Source: Door County Recipes, Old and New....and a Little Local Lore, by Dolores Allen
Posted to Bakery-Shoppe Digest by "Peggy L. Makolondra" <pmakolon@...> on Jan 31, 1998