Raspberry Cranberry Preserves
- Ready In:
7 1/2 pint jars
- 6 cups raspberries
- 3 cups cranberries
- 2 1⁄2 cups sugar, or Flavored Sugars #53926
- 1 orange, very very thinly sliced juice and all
- 1 cup dried cranberries
- 1⁄2 teaspoon cinnamon, ground cardamom
- 1⁄4 fresh ground nutmeg
- 1 teaspoon fresh grated ginger
- 1 vanilla pod, seeds removed (use the pod to make flavored sugar)
- 1⁄3 cup Grand Marnier
- Stir together 1 cup sugar and raspberries in a bowl and let stand for 1 hour.
- Add cranberries and the remaining sugar together in a stainless steel 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 dried cranberries, sliced orange and spices.
- Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
- If the mixture wrinkles when pushed 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 stir in Grand Marnier 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 7 one 1/2 pint jars.
Questions & Replies
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Love this. The tartness is unexpected in a jam and I think it makes it great on toast. I didn't do the whole water-bath thing -- don't trust myself yet. So I just froze lots of small containers so I could take them out periodically. Looking forward to cooking with this too -- say as a glaze for a pork roast...