Prep 10 mins
Cook 45 mins
I use a lot of recipes from the "Complete Book of Small-Batch Preserving" to make use of fresh produce but also have a variety. These preserves are good over ice cream, frozen yogurt, pound cake, rice pudding, etc.
- 4 cups cranberries (fresh or frozen)
- 1 1⁄2 cups unsweetened raspberries (fresh or frozen)
- 1⁄2 cup golden raisin
- 1 cup granulated sugar
- 1 tablespoon grated orange rind
- 1⁄2 cup orange juice
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄3 cup orange liqueur
- Combine all ingredients (except liqueur) in a large stainless steel or enamel saucepan and bring to a boil over high heat.
- Reduce heat& boil gently, uncovered, for 20 minutes or until thickened, stirring frequently.
- Remove from heat& stir in liqueur.
- Ladle into sterilized jars leaving 1/2 inch of head space.
- Be sure to eliminate air bubbles.
- Place jars into boiling water in a canner, add water to cover jars by 2 inches& return water to a boil.
- Boil 10 minutes for 1/2 pint (250ml) jars and 15 minutes for pint (500ml).
- Remove jars, let cool, label& store in cool, dark place.
This is very good! I didn't preserve this, as it will be used up this week, this thickens on standing and makes a wonderful topping for French toast or on just about anything! I used frozen berries as that is all I had, and decreased the nutmeg to only a pinch, also I only used a few tablespoons of orange liqueur. thank you for another winner Marg!...Kitten:)