Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Combine prune pulp, prune juice, cored and chopped apples, and pared and chopped quinces. Add water to cover. Cook until fruits are soft. Rub through a sieve. Add watermelon rind and oranges to fruit pulp. Add 3/4 as much sugar as fruit mixture. Add raisins. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Gladys Groves, Canary, OR.
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 255 (20%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.7mg||1 %|
|Potassium 3213.4mg||85 %|
|Total Carbohydrate 281.1g||83 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 271g|
|Protein 14g||20 %|
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Calories per serving: 1299
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