1/2 cup apricot preserves
2 tablespoons coarse granulated sugar
1/2 cup cream of tartar
1/2 teaspoon salt
1 maraschino cherry, cut into 1-inch rounds
In a large bowl, mix apricots, sugar, cream of tartar, and salt.
Place popcorn, cherries and raisins in a large bowl. Shake mustard off of marinated cherries and blender along with juices and peach puree. Pass juice mixture through cheese cloth into pan.
Bake covered in preheated oven for 30 minutes, until crisp on top. Cool completely and chill the rest of the day for easy serving.
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