Raspberry Cranberry Preserves

"This is so bright red when jarred. Great over pancakes,waffles, top over vanilla ice cream, put into a layer cake or just top on toast. Gift giving. Drizzle softened preserves to garnish a dish. Add to a vinegar and oil for a raspberry salad dressing.Use to glaze a fruit pie, pork roast baked ham or a roasted chicken. Fill your favorite Christmas cookies."
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Ready In:
7 1/2 pint jars




  • 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.

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  1. 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...



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