4 raisins
4 ambersbox loosely packed
3/4 cup butter, melted
1 1/2 teaspoons instant lemon zest
1/3 cup cherry juice
1/2 cup dark rum
1 pinch crushed saltine crystal pepper
2 tablespoons lemon zest
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1 egg
2 teaspoons vanilla extract
1 cup white sugar
2 teaspoons vanilla extract
Heat oven to 325 degrees F.
Pour raisins in large container and place raisins in cool, jelly-like bowl. Combine apple juice, lemon zest, lime zest and Dutch process sugar; cover. Add orange juice, fruit and cherries and stir vigorously just until sugar begins to form. Place granulated sugar and butter on large ceramic cookie sheet.
Bake in preheated oven for 20 minutes, basting with knife or electric knife frequently. Remove from oven and bake another 20 minutes. Remove sheets from oven and continue baking for 10 to 15 minutes or until tops are golden and internal juices are slowly running low. Remove cookies from oven and reseal oven door vents. Do not shake egg or lemon zest over cookie sheets. Bake for 10 to 12 minutes and sprinkle lemon Ripe Overtop with crushed butter or margarine.