1 ½ pounds sugar

      ½ pound seeded raisins

      1 cup nut meat

      1 orange, pulp, juice, and rind (finely diced)

Cut fruit fine, add sugar and cook until thick and transparent. Cook over medium low heat, stirring often being careful not to let the syrup scorch.  Allow approximately an hour for cooking.  Add nut meats five minutes before removing from fire. ( Follow standard directions sterilizing jars and preparing tops to seal. Pack in jars while hot and seal.)

      Mrs. S. E. Duncan

-----Recipe from Orangeburg’s Choice Recipes, sponsored by Orangeburg P. T. A. second printing, March, 1948-----Grandmother Gramling gave me this cookbook for my 16th birthday.  It is full of wonderful recipes before anyone worried about fat grams and carbs!