Instructions: I found the original version of this recipe about 15 years ago in Better Homes and Gardens Magazine. Over the years, Ive made some changes, (dont we all?(G)) but its still one of my favorites. Ill post it the way I recall it, and then offer my suggestions/substitutions in "notes." I really miss having a crockpot, but this
*can* be baked, or simmered in a dutch oven.

Put all ingredients in crockpot, and cook on high for one or two hours, then put on low setting for remainder. I think it simmered for a total of 8 hours...

Note: I dont know if Campbells canned onion soup is kosher or not, but sometimes it was hard to find, and I substituted dry onion soup, reconstituted with half the recommended amount of water so that its still kind of concentrated. Ive also used many different kinds of preserves, including peach, pineapple, cherry and plum...and Ive even used whole-berry cranberry sauce (figures, since I submitted the cranberry and coffee brisket recipe, eh?(G))

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