Raspberry cranberry preserve

Dressing Sauces and GlazesDessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

Ingredients

3 cups frozen raspberries

1 1⁄2 cups fresh cranberries

2 tablespoons fresh lemon juice

6 cups sugar

1 pouch liquid pectin

Place raspberries and cranberries over medium-high heat and simmer 4 to 5 minutes. Add sugar and increase heat to high and cook 5 minutes longer, stirring mixture until sugar dissolves. Stir in pectin and continue to cook for 1 minute longer. Skim off any foam from surface.
Let cool 5 minutes in pot.

Ladle preserves into hot sterilized 8-ounce jars, leaving 1⁄4 -inch headspace. Wipe rims and attach lids. Place jars on rack in deep kettle and cover with boiling water, 2 inches over tops. Cover pot and bring to hard boil for 10 minutes. Turn off heat and carefully remove jars from hot water. Place on tea towels and let sit 24 hours at room temperature before using. Check each jar to make sure seal is tight. Can be stored at room temperature 6 months. Makes 6 jars.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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