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LOCATION: Recipes >> Preserving >> Cran Rasp Preserves

Print this Recipe    Cran Rasp Preserves

Yield: 4 servings

6 c raspberries (3 pints)
2 1/2 c sugar
3 c cranberries (12 oz. bag)
1/4 c fresh orange juice
grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar in a medium
bowl and let stand for 1 hour. 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. Add the raspberries and all their juice and cook for
10 minutes more. Stir in the orange juice and zest. 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. 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.


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