Submitted by Vivian Graham, Charlottetown
2 cups white sugar
2 Tbsp. flour
1/4 tsp. salt
3 cups cranberries
2/3 cups boiling water
1 cup seedless raisins
3 Tbsp lemon juice
Grated lemon rind
2 tsp. butter
Line tart tins with pastry. In a saucepan, mix sugar, flour and
salt. Add, cranberries, water and raisins, lemon juice and rind
and butter. Cover and cook 10 minutes. Cool and fill tart shells.
Bake in a hot oven. Serve with ice cream or plain.