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This is my mother-in-law's recipe. I am not sure where it came from but was always a family favorite.
Mix above ingredients in a heavy-gauge saucepot and cook over low flame for approximately 15 minutes. Note: I always cook it a bit longer until berries are popping, but don’t let them all pop. Remove from heat. Add walnuts and liqueur to cooked ingredients. Mix well and refrigerate overnight. Of course, it just keeps getting better each day. I have also frozen the prepared recipe; then thawed in refrigerator overnight.
This recipe was provided by Cathy Levine from Rockford.