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Cranberry Preserves

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Ingredients
  • 12 ounces pkg cranberries
  • 6 ounces box raspberries
  • 2 cups water
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 2 3-oz pouch liquid pectin
Instructions

Boil cranberries and raspberries in pot. Drain, saving liquid. Puree cranberries and raspberries in blender, add reserve liquid to make 4 cups (Add sugar and boil the leftover liquid to make a really good syrup) Return berries and liquid to pot. Add orange juice, lemon juice and sugar. Stir well. Bring mixture to boil over high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in pectin. Waterbath 5 minutes. Makes about 4 half-pint jars.

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