By Dickens, how Christmas-y!
2 cups lemon juice
3 cups granulated sugar
3 quarts water
2 quarts cherry juice
3 sticks of cinnamon
3 roasted apples (whole), studded with whole cloves
3 roasted oranges (whole), studded with whole cloves
Wash, dry, and roast whole apples and oranges, and a small amount of water, in a shallow baking dish, at 350-degrees F until tender; about 1 hour. Remove from oven and set aside.
In a Dutch oven, or large stockpot, combine lemon juice, sugar, water, cherry juice, and cinnamon sticks, and stir until sugar dissolves. Let simmer for an hour, stirring occasionally. When ready to serve, float whole roasted fruits in stockpot. Serve hot.
Yield: about 40 4oz servings.
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