Cranberry-Raspberry Preserves

Directions

1. 1

   6 c Raspberries (3 pints) 2 1/2 c Sugar 3 c Cranberries (12 oz

2. 2

   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 fo

3. 3

   Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat

4. 4

   Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes

5. 5

   Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil

6. 6

   Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more

7. 7

   Add the raspberries and all their juice and cook for 10 minutes more

8. 8

   Stir in the orange juice and zest