by Rod
(Dallas, TX)
Most people assumed that I.C. Tonica (pronounced ‘tonic’ + ‘ah’) was named after his incessant “I see!” responses during conversations. But they were mystified how his wife, Mona, developed the same habit soon after I.C. created his unusual raisin preserve. Yet, no one knew that Mona secretly added two extra ingredients to I.C.’s recipe each time to increase the bouquet of this unique preserve. Now, “You see!”
Tonicas Dark Raisin Preserve
Ingredients:
1 3/4 cups fresh water
2 1/2 cups dark raisins
1/3 cup black cherry juice concentrate
1/4 cup elderberry juice concentrate
1 tsp organic orange oil
1 1/2 teaspoons Pomona fruit pectin
1 1/2 teaspoons Pomona calcium water *
* Refer to instructions in package.
Directions:
1. In a large sauce pan, add dried raisins and fresh water; bring to a soft boil. Reduce heat and allow to simmer 10 min., stirring occasionally.
2. Add cherry juice concentrate, stir and allow to simmer a few minutes.
3. Sprinkle pectin evenly over fruit mixture, stirring while pectin is slowly added. Continue stirring gently until all pectin is dissolved.
4. Add elderberry concentrate and orange oil; stir gently to combine, then add calcium water and continue stirring until mixed well.
5. Bring fruit mixture to a soft boil, stirring frequently.
6. Turn off heat, remove pan from stove and allow to cool completely.
7. Spoon preserve into jars and refrigerate overnight.
8. Serve on toast, muffins or pancakes … or try with rum raisin ice cream.
Notes:
This preserve easily combines with good mincemeat for pies and cakes.
Add 1/4 cup water for more jam (or add more prune whip for #3, below).
Try these other flavors by using different juice concentrates:
1. Use only black cherry juice concentrate (1/2 cup) for more cherry flavor and add 2 1/2 cups quartered frozen dark cherries.
2. Use only black currant juice concentrate (1/2 cup) for black currant flavor; add 1/2 tsp cinnamon and 1/2 tsp allspice after calcium water is mixed in.
3. Use only diluted prune whip (1/2 cup; recipe follows) for more raisin flavor; add 1/2 tsp cinnamon and 1/2 tsp allspice after calcium water is mixed in.
Diluted prune whip: Simmer one 6-oz package of moist dried prunes in 2 cups of water for 30 min. Allow to cool, mash to check for and remove pits, then blend with a hand blender. Refrigerate unused prune whip in a covered container.
The raisin/prune preserve may become very popular since it’s so tasty and versatile, rare on grocery store shelves and very easy to prepare … not to mention the natural benefits of soluble fiber and rich antioxidants.
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