|Prep Time||6 hours|
This old Mennonite recipe appears in almost all church cookbooks in the Niagara region. We serve it with our quiche but it also is great with cold meat or meatloaf.
Put Whole Spices in a gauze bag and then put with all ingredients in a large, heavy bottomed pot. Cook over high heat until it begins to thicken then reduce heat. Stir frequently to prevent sticking and burning until very thick. ( 3-5 hours in all ). To speed up this process, place fruit in a collander overnight to allow some of the juices to drip out first.
We also serve it with a French Canadian tradition, tortiere, a meat pie served most often served on Christmas Eve.