Ever since I was a kid I’d watch my mum and grandma preserve fruits and vegetables during summer. From compotes to jams and various preserves, as well as roasted bell peppers, roasted eggplants and diced tomatoes, they’d work so much just to make sure we’d have delicious foods to enjoy during winter. I lived in the country side back then, buying this kind of things was a luxury we couldn’t afford too often so this was our only solution. But I loved the idea of encapsulating summer in jars and store it in my cupboards. Isn’t it lovely to open a jar of red summer fruit jam and enjoy it with bread and butter or crepes?! So I kept the tradition going and not a single summer passes by without making jam and preserving fruits and vegetables. So far I’ve made cherry jam, sour cherry preserve, blueberry jam, cherry chutney, zacusca (which is some sort of Romanian vegetable stew) and this preserve which is very similar to a jelly, but it melts in your mouth.
The main reason I made this raspberry currants preserve was to be able to bake Empire cookies during winter time – the preserve is perfect as a filing for cookies, but also as a topping for various desserts. I’m absolutely smitten by it to be fair. The beautiful red color and intense taste are mesmerizing and go well with so many desserts! It’s definitely worth a try if you can still find fresh currants on the market.
Raspberry Cranberry Preserve
- 500 g cranberries
- 200 ml water
- 200 g fresh or frozen raspberries
- 400 g sugar
- ½ lemon (juiced)
- Prepare 2-3 glass jars by washing them with hot water.
- Combine the cranberries, water and raspberries in a saucepan and place over medium flame.
- Bring to a boil and cook for 5 minutes from the moment it starts to boil.
- Remove from heat and pass the mixture through a fine sieve to remove the seeds.
- Transfer the puree back in the saucepan and add the lemon juice and sugar.
- Cook for about 8 minutes until it begins to thicken.
- Pour the hot preserve in your prepared jars and turn them upside down for a few minutes – this helps the lids seal properly on the jar.
Oana Igretiu says
Foarte frumos ti-a iesit jeleu de coacaze! Are o culoare superba! Ma bucur ca ti-a placut reteta mea 🙂 Sa stii ca Empire Biscuits sunt pe lista mea si le voi testa in curand.
Multumesc, Oana. In mod cert il voi reface an de an. Atat de simplu si atat de bun.
Katalina @ Peas and Peonies says
Oh yes, this preserve is perfect for cookies, but also to be eaten with a spoon straight from the jar!