Raspberry Cranberry Preserves
Ingredients
- 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)
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).