Cranberry-Raspberry Preserves

Title:
Cranberry-Raspberry Preserves

Yield:
4 Servings

Categories:
Fruits,
Preserves




Ingredients:





     6 c  Raspberries (3 pints)


 2 1/2 c  Sugar


     3 c  Cranberries (12 oz. bag)


   1/4 c  Fresh orange juice


          Grated zest of 1 orange






 Stir together the raspberries and 1 cup of the sugar in a medium bowl and


 let stand for 1 hour. Stir the cranberries and the remaining sugar together


 in a nonreactive shallow preserving pan and place over high heat. Stir


 constantly so the sugar does not burn until the cranberries begin to


 release juice, about 5 minutes. Continue cooking until all the cranberries


 have popped and the mixture is syrupy and comes to a boil. Skim off any


 foam that forms on top and continue to cook and stir until the mixture


 thickens, about 10 minutes more. Add the raspberries and all their juice


 and cook for 10 minutes more. Stir in the orange juice and zest. Remove a


 small amount of the jam to a saucer and place in the freezer for 5 minutes.


 If the mixture wrinkles when pused to one side, it is ready. If not,


 continue cooking for 5 minutes and retest. When the preserves are the right


 consistency, turn down the heat to a simmer and ladle into hot sterilized


 jars. Wipe the rims clean with a damp towel and seal with new lids and


 metal rings.  Process in a hot-water bath for 5 minutes. Remove, cook,


 check seals, label, and store. Makes 4 one pint jars.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini