Yummy Toast Spread
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3 (3/4 to 1 lb) Oranges
2 1/2 cups (17-1/2 oz) sugar, divided
1/2 cup (4 oz) apple cider or water
3 large (1 1/2 lb) large apples; 1 each Granny Smith, Braeburn and MacIntosh, peeled and diced
2 large or 3 small (1 lb 4 oz before peeling) Anjou Pears, peeled and diced
2 cinnamon sticks
3 (1/4 inch) slices peeled fresh ginger
1/2 teaspoon ground allspice
1/4 cup (2 oz, 1 large) fresh lemon juice
3/4 cup (4 oz) seedless raisins or currants
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Wash all of the fruits and remove any stickers. Peel the oranges, and finely dice the rind from two of them.
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Place the rind and half of the sugar in a heavy 3-quart saucepan. If you are feeling ambitious, segment the flesh of the oranges into the pan.
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If not, just squeeze the juice of all three orange over the rind. Add the cider or water. Cover the pan and bring the mixture to a simmer. Remove the cover and cook for 20 to 30 minutes, stirring frequently, until the pith of the rind begins to become translucent.
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Add the diced apples, pears, cinnamon sticks, ginger, and allspice.
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Return to a simmer and skim any foam that comes to the top.
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Stir frequently to prevent sticking. After 15 minutes of simmering and skimming, when the mixture shows signs of thickening, add the lemon juice and raisins or currants. When the liquid in the mixture sets up when placed on a chilled plate, turn off the heat. At this point, you can ladle the spread into hot, sterilized canning jars.
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Use a knife to remove air bubbles.
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Make sure the rim is clean.
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Put on the lids and bands. Screw the bands down, but don’t overtighten them.
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Place the filled jars in a hot water bath, and simmer for 10 minutes.
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Remove the jars and place on a towel on the counter to cool.
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You’ll hear the lids pop as the seal sets: a most satisfying noise.
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Once opened, the spread keeps for 2 to 3 months in the refrigerator.
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Yield: Five 8-ounce jars of spread.
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Source: King Arthur Flour Baking Sheet, Holiday 2009, page 15
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