Cranberry-Raspberry Preserves Recipe

Step 1

Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.

Step 2

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.

Step 3

Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest.

Step 4

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.

Step 5

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.

Source: Preserving the Taste by Edon Waycott (1993)

Things You'll Need

  • 6c Raspberries (3 pints)
  • 2 1/2c Sugar
  • 3c Cranberries (12 oz. bag)
  • 1/4c Fresh orange juice
  • Grated zest of 1 orange

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