Yield: 1 Servings
|3 cups||Pitted Door County cherries; (any tart pie cherries will do)|
|1 cup||Seedless raisins|
|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