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CRANBERRY RASPBERRY PRESERVES

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Joined: Feb 12, 2006

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Posted to Thread #15873 at 10:07 pm on Sep 19, 2009

From Preserving the Taste by Edon Waycott

Cranberries and raspberries certainly don't come into season to¬gether, but I like what they do for each other. The cranberries have a high pectin content, which the raspberries lack, and the color, texture, and flavor of the two are very compatible. You can buy cranberries in November and freeze them until raspberries are in season or buy frozen raspberries when the cranberries are fresh. Either way, begin this recipe with thawed fruit. This tart, bright red jam is perfect on warm cranberry orange muffins. It also makes a spectacular topping for a Christmas cheesecake. Or serve it with your Thanksgiving turkey in place of a traditional cranberry relish.

Makes 4 pint jars

6 cups (3 pints) raspberries
2 1/2 cups sugar
3 cups cranberries (12 ounce bag)
1/4 cup fresh orange juice
grated zest of 1 orange

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

2. Stir the cranberries and the remaining sugar together in a nonre¬active shallow preserving pan and place over high heat. Stir con¬stantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cran¬berries 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.

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

4. 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.

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, cool, check seals, label, and store.


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