6 c  Raspberries (3 pints)
2 1/2 c  Sugar
3 c  Cranberries (12 oz. bag)
1/4 c  Fresh orange juice
Grated zest of 1 orange

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.