Cranberry-Cherry Preserves
These simple preserves will keep in the refrigerator for a week or so.
  • 1 bag (12 ounces) cranberries, fresh or frozen
  • 2-1/2 cups jarred water-packed pitted sour cherries, drained
  • 1 lime, unpeeled, coarsely chopped
  • 1-1/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice

1. In a large saucepan, combine the cranberries, cherries, lime, sugar, cinnamon, and allspice. Stir to combine. Bring to a boil over medium heat.

2. Reduce to a simmer and cook, stirring frequently, until the berries pop and the preserves are very thick, 15 to 20 minutes. Let cool to room temperature. Refrigerate.

Nutritional Information
Per 2 tablespoons: 35 calories, 0g total fat (0g saturated), 0mg cholesterol, 1g dietary fiber (.2g soluble), 9g carbohydrate, 0g protein, 0mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
Yields 4-1/2 cups

Prep Time