---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits, Preserves
       Yield: 4 servings
       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.