Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

An old-fashioned recipe from the Wisconsin Dutch section of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.

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.