Cranberry-Raspberry Conserve

Ingredients

• 2 cups cranberries fresh
• 0.5 cup golden raisins 
• 0.5 cup hazelnuts finely chopped
• 1.5 tablespoons orange rind grated
• 10 ounce raspberries in syrup frozen thawed undrained
• 1.8 cups sugar 

Equipment

• food processor
• sauce pan
• sieve
• blender

Directions

1. Process thawed raspberries in a blender or food processor 10 seconds or until pureed, stopping to scrape down sides.
2. Pour berries through a wire-mesh strainer into a medium saucepan; press with the back of a spoon against sides of strainer to squeeze out juice, discarding solids.
3. Stir in cranberries; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until skins pop.
4. Stir in sugar and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 minutes or until thickened, stirring constantly.
5. Remove from heat. Spoon conserve into 3 (1/2-pint) jars, filling to 1/4" from top. Cover with metal lids, and screw on bands. Store in refrigerator.