Ingredients for Raspberry Cranberry Preserves
- 2 cups fresh raspberries
- 1 cup fresh cranberries
- 2 ½ cups granulated sugar
- ½ cup thinly sliced orange peel
- ½ cup dried cranberries
- Cinnamon
- Ground Nutmeg
- Ginger
- Vanilla Pod
- 2 tablespoons Grand Marnier (optional)
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How to Make Raspberry Cranberry Preserves
- Gently combine 1 cup fresh raspberries and 1 cup granulated sugar in a large bowl. Let stand for 1 hour to allow the raspberries to release their juices.
- In a large stainless steel saucepan, combine 1 cup fresh cranberries and 1 ½ cups granulated sugar over high heat.
- Stir constantly to prevent burning until the cranberries begin to release their juices (about 5 minutes).
- Continue cooking, stirring frequently, until all cranberries have popped and the mixture becomes syrupy and reaches a boil.
- Skim off any foam that forms on the surface. Continue to cook and stir until the mixture begins to thicken (about 10 minutes).
- Add the macerated raspberries (from step 1) and their juices to the saucepan. Cook for an additional 10 minutes, stirring occasionally.
- Stir in ½ cup dried cranberries, ½ cup thinly sliced orange peel, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, and ¼ teaspoon ground cloves.
- Test for setting point: Place a small spoonful of jam onto a chilled saucer. Refrigerate for 5 minutes. If the jam wrinkles when you push it with your finger, it's ready. If not, continue cooking for another 5 minutes and retest.
- Once the jam reaches the desired consistency, reduce the heat to a simmer. Stir in 2 tablespoons Grand Marnier (optional).
- Ladle the hot preserves into sterilized 1 ½ pint jars, leaving ¼ inch headspace.
- Wipe the jar rims clean with a damp cloth. Seal with new lids and metal rings.
- Process in a boiling water bath for 5 minutes.
- Remove jars from the water bath. Let cool completely. Check for seals (lids should be concave). Label and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
298g
Fat
0g
Carbs
28g
