Raisiné from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woys Weaver
This recipe, also known as “raisin cheese,” comes from a clipping in the manuscript cookbook of Mary H. Winebrenner, second wife of Reverend John Winebrenner, founder of the Church of God in...
Ingredients
- 1½ pounds cooking apples (about 6 large apples), weight after paring and coring
- 2½ pounds raisins
- 4 tablespoons Madeira
- 1 cup sugar
- 2 to 2½ cups water
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