Crocked Fruit Food

CROCK POT CURRIED FRUIT

Steps:

• Drain all fruit and gently combine in crock pot.
• Melt the butter and, in a small bowl, stir in the brown sugar and curry powder until well mixed.
• Pour mixture over the fruit mixture in the crock pot and stir gently.
• Cover and cook on high setting about 2 1/2 hours.
• Mix the cornstarch in the cold water and stir it into the fruit mixture.
• Cook uncovered on high heat 30 minutes longer, or until the fruit mixture is slightly thickened.

RUMTOPF

Steps:

• In a 8 quart stockpot, combine sugar and water.
• Heat to boiling over medium heat, stirring constantly.
• Continue to cook until temperature reaches 235 degrees, stirring occasionaly to prevent sugar from crystallizing on sides of pot.
• Cool slightly, then gradually stir in rum until blended.
• Set aside.
• In a rumtopt crock, or if you don't have one, a clean wide-mouth 2 1/2 gallon jar, arrange fruit in layers, making sure to pack jar tightly.
• Ladle syrup into jar, covering fruit completely.
• Wipe rim clean with damp cloth and seal jar.
• Store in refridgerator at least 2 months before serving.
• As time passes, the fruit will absorb the rum syrup and float in the solution.
• The rumtopf can also be made gradually, by making the rum syrup in advance.
• As fruit ripens in the summer a layer of it is added to the crock, covered with the rum syrup and covered, until the next fruit came into season and another layer was added, until fall when the crock was well packed with layers of several different fruits.
• the crock was sealed each time a layer was added with a tight fitting lid and with sacking covering the lid and tied around the neck.
• It was stored in a cold dark place in the back of the basement or in a root cellar.
• It was always ready to serve at Christmas time.
• Ours always had peaches, pears, plums, apricots, cherries and sometimes grapes.

CROCK POT FRUIT COMPOTE

Steps:

• Put all the fruit in the bottom of the crock pot. Combine the cinnamon, nutmeg, brown sugar, melted butter and cherry pie filling. Pour over fruit. Cook on high for 2 to 3 hours stirring a couple times during cooking. Makes about 5 cups fruit.

SLOW COOKER FRUIT COMPOTE WITH CINNAMON

Steps:

• Gather the ingredients.
• Drain all canned fruit thoroughly.
• Transfer drained fruits to slow cooker. Add brown sugar, orange juice concentrate, and cinnamon. Stir gently to blend.
• Cover slow cooker and cook spiced fruit on LOW for about 3 to 5 hours.
• Serve fruit compote hot from the slow cooker. Variation

SLOW-COOKER FRUIT CRISP

Steps:

• Mix dry pudding mix, 1/4 cup sugar and cinnamon. Toss peaches with 1/4 cup butter in large bowl. Add pudding mixture; mix lightly. Spoon into slow cooker; cover with lid. Cook on LOW 4 to 6 hours (or HIGH 2 to 3 hours).
• Meanwhile, combine chopped wafers, nuts, remaining butter and sugar in shallow microwaveable dish. Microwave on HIGH 1 min.; stir. Microwave 1-1/2 to 2 min. or until golden brown, stirring every 30 sec. Cool.
• Add raspberries to peach mixture; mix lightly. Serve topped with wafer mixture.

CROCK POT OATMEAL WITH DRIED FRUIT

Steps:

• Spray slow cooker insert lightly with cooking spray.
• Measure oats, water, salt, and cinnamon into pot; stir to combine.
• Stir in dried fruit.
• Cover and cook on low for 3 hours (use the timer function; otherwise, you might have to get up early to turn the slow cooker on).
• Leftovers can be reheated in the microwave.

SLOW-COOKER FRUIT COMPOTE

Steps:

• Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.

CROCKED FRUIT

Steps:

• place all ingredients in a glass or plastic container with a loose fitting lid( a tight lid might cause an explosion).
• allow to "work" at room temp for two weeks. to stop[ process, simply refrigerate, to continue fruit crock every 2 weeks add 1 c sugar,and 1 c fruit.

CROCK-POT HOT FRUIT

Steps:

• Open your jars/cans.
• Dump the first 6 ingredients in the crockpot and stir gently.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle over the top of the fruit.
• Cook in crockpot on low for 3 to 4 hours.
• When warm/hot to your satisfaction, turn off crock.
• Stir and serve while still warm.