Raspberry Cranberry Dessert Preserves

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.

• Ready In: 55 mins
• Yields: 4 cups

Ingredients

• 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

Directions

1. Combine all ingredients (except liqueur) in a large stainless steel or enamel saucepan and bring to a boil over high heat.
2. Reduce heat& boil gently, uncovered, for 20 minutes or until thickened, stirring frequently.
3. Remove from heat& stir in liqueur.
4. Ladle into sterilized jars leaving 1/2 inch of head space.
5. Be sure to eliminate air bubbles.
6. Place jars into boiling water in a canner, add water to cover jars by 2 inches& return water to a boil.
7. Boil 10 minutes for 1/2 pint (250ml) jars and 15 minutes for pint (500ml).
8. Remove jars, let cool, label& store in cool, dark place.