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“An old-fashioned recipe from the Wisconsin Dutch section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.”
READY IN:
1hr 5mins
SERVES:
96
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Stem and wash berries.
  2. cover with water and cook until very soft; strain.
  3. Measure juice; for each quart, add 2 cups of sugar.
  4. Return to saucepan.
  5. Tie spices in bag and add to sugar/juice mixture.
  6. Cook until thick.
  7. Cool, remove spices and measure again.
  8. Add 1 pint liquor for each quart of syrup.
  9. Bottle and cork tightly.
  10. Let sit in cool dark place for at least three weeks.
  11. Improves with age.

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