Cranberry and Raspberry Preserve RecipeOrigin: America Period: Traditional |
Ingredients:
550g raspberries 
Cranberry and Raspberry Preserve Preparation:Method:Mix together 150g sugar and the raspberries and allow to stand in a bowl for 1 hour. Meanwhile add the cranberries and the remaining sugar to a pan and ook, stirring constantly, until the cranberries begin to burst and release their juice (about 5 minutes). Continue cooking until the mixture turns syrupy and comes to a boil. Stir and cook for a further 10 minutes, skimming-off any foam from the top as it forms. Add the raspberries along with any juice from the pan and continue cooking for 10 minutes before adding the orange juice and orange zest. Test for setting by placing a plate in the fridge. Spoon a little of the preserve onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the preserve is ready. If not continue boiling for 5 minutes more and test again. Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. |
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