Raspberry Cranberry Dessert Preserves Recipes

CRAN-RASPBERRY JELLIES

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

CRANBERRY-RASPBERRY DESSERT SAUCE

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

RASPBERRY CRANBERRY PRESERVES

Steps:

• Stir together 1 cup sugar and raspberries in a bowl and let stand for 1 hour.
• Add cranberries and the remaining sugar together in a stainless steel pan and place over high heat.
• Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
• Continue cooking until all the cranberries 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.
• Add the raspberries and all their juice and cook for 10 minutes more.
• Stir in the dried cranberries, sliced orange and spices.
• 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.
• When the preserves are the right consistency, turn down the heat to a simmer stir in Grand Marnier 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, cook, check seals, label, and store.
• Makes 7 one 1/2 pint jars.

SEVENTIES RASPBERRY MINT "JELLY" CAKE

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

STRAWBERRY RASPBERRY PRESERVES

Steps:

• In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
• After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
• Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
• In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
• Cover and place in the refrigerator to set for 2 hours or overnight.
• Serve with toast or homemade biscuits.

CRAN-RASPBERRY JAM

Steps:

• Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.