Orange Raisin Compote

Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and quarter the slices. Let it stand overnight in three pints of cold water. Place this in a preserving kettle with three pounds of seeded raisins, three quarts of currants (picked and washed) and three pounds of granulated sugar. Boil all together for two hours and put in glass jars, closing them while hot.  If preferred, three pints of currant juice strained may be used instead of the whole fruit. This compote will keep perfectly well after the jar is opened.

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