INGREDIENTS

INSTRUCTIONS

Stir together the raspberries and 1 cup of the sugar in a medium bowl
and let stand for 1 hour. Stir the cranberries and the remaining  sugar
together in a nonreactive shallow preserving 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 orange juice and zest. Remove a small amount of the jam  to a
saucer and place in the freezer for 5 minutes. If the mixture  wrinkles
when pused 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 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 4 one pint jars.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2110
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 19.6mg
Potassium: 521.7mg
Carbohydrates: 513.8g
Fiber: 41.1g
Sugar: 134.2g
Protein: 2.3g