Canning Cranberries and Raspberries - A little razzle dazzle!

A quick post for a quick recipe. Please read this recipe carefully as the process of how I made it will affect the outcome of the texture and tartness. This is the "go to" greek yogurt and cottage cheese topping for that afternoon snack that has very little sugar but just as satifying as a dessert! Best part of this recipe is that it doesn't require pectin since the Cranberries have a ton of natural pectin. 

I also like the texture of cranberries when they are whole and not blended too much and the taste of raspberry seeds. If you don't like these textures you should think about a different recipe! Just a tiny warning!! LOL

Cran Razzle Sauce

2 cups fresh or frozen (thawed) cranberries

2 cups fresh or frozen (thawed) raspberries

1/2 cup orange juice

1/2 cup light brown sugar

Preparation: Prepare 3 half pints and 1- 4 oz jars (Makes 3 1/2 cups), lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: In a large stainless steel or enameled dutch add the cranberries and orange juice only. Heat on medium stirring occasionally until the cranberries begin to pop. Using a wooden spoon begin to mash the cranberries and they will make a thick consistency. Add the sugar the cranberries and cook for 10 more minutes till the mixture starts to sputter. Turn the heat now on low and add the raspberries folding them in to try to keep as many as you can intact. Leave on heat for one more minute. Remove from heat.

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar fill  leaving  1/2”  headspace.  Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels you can order them Here!