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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb-Raisin-Orange Conserve Recipe

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This recipe for Rhubarb-Raisin-Orange Conserve is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups 1/2 inch sliced rhubarb
1 Cup seedless raisins
1 Tbsp grated orange peel
2 medium oranges, sectioned
2 Cups sugar
Directions:
Directions:
Combine ingredients and let stand several hours, or overnight in cool place. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick about 25 minutes, stirring frequently.
Pour into sterilized jars.
Number Of Servings:
Number Of Servings:
Yield about 5 half pints
Personal Notes:
Personal Notes:
Aunt Margaret wrote this on a postcard to Florence
dated June 22, 1996.

 

 

 

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