Raspberry Cranberry Dessert Preserves |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I use a lot of recipes from the Complete Book of Small-Batch Preserving to make use of fresh produce but also have a variety. These preserves are good over ice cream, frozen yogurt, pound cake, rice pudding, etc. Ingredients:
4 cups cranberries (fresh or frozen) |
1 1/2 cups unsweetened raspberries (fresh or frozen) |
1/2 cup golden raisin |
1 cup granulated sugar |
1 tablespoon grated orange rind |
1/2 cup orange juice |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/3 cup orange liqueur |
Directions:
1. Combine all ingredients (except liqueur) in a large stainless steel or enamel saucepan and bring to a boil over high heat.
2. Reduce heat& boil gently, uncovered, for 20 minutes or until thickened, stirring frequently.
3. Remove from heat& stir in liqueur.
4. Ladle into sterilized jars leaving 1/2 inch of head space.
5. Be sure to eliminate air bubbles.
6. Place jars into boiling water in a canner, add water to cover jars by 2 inches& return water to a boil.
7. Boil 10 minutes for 1/2 pint (250ml) jars and 15 minutes for pint (500ml).
8. Remove jars, let cool, label& store in cool, dark place.
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