Raspberry Cranberry Preserves

Directions

1. 1
   Stir together 1 cup sugar and raspberries in a bowl and let stand for 1 hour.
2. 2
   Add cranberries and the remaining sugar together in a stainless steel pan and place over high heat.
3. 3
   Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes.
4. 4
   Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil.
5. 5
   Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
6. 6
   Add the raspberries and all their juice and cook for 10 minutes more.
7. 7
   Stir in the dried cranberries, sliced orange and spices.
8. 8
   Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes.
9. 9
   If the mixture wrinkles when pushed to one side, it is ready.
10. 10
    If not, continue cooking for 5 minutes and retest.
11. 11
    When the preserves are the right consistency, turn down the heat to a simmer stir in Grand Marnier and ladle into hot sterilized jars.
12. 12
    Wipe the rims clean with a damp towel and seal with new lids and metal rings.
13. 13
    Process in a hot-water bath for 5 minutes.
14. 14
    Remove, cook, check seals, label, and store.
15. 15
    Makes 7 one 1/2 pint jars.