Alison used a 50/50 mix of cranberries and raspberries for each of the jars. Thanks again Alison for allowing me to share your jars and your recipe!
Cran-Raspberry Juice
Recipe is quantity for each quart jar. You can use less sugar if you like.
1/2 cup fresh cranberries
1/2 cup fresh raspberries
1/4 cup white sugar
Fill hot jars with berries and sugar. Add boiling hot water to fill to 1/2" headspace. Clean rims of jar with wet towel and add hot lids and ring. Place in water bath and process for 20 minutes at full rolling boil.
Remove jars and leave untouched for 12-24 hours till they are completely cooled. Check the lids to make sure they are sealed. Remove rings and leave them off. Clean jars with warm soapy water to remove any stickiness and store in pantry. Remember wait at least a month for the berries to really infuse the water.
