Cranberry-Raspberry Conserve

• 1 (10-ounce) package frozen raspberries in syrup, thawed and undrained
• 2 cups fresh cranberries
• 1 3/4 cups sugar
• 1/2 cup golden raisins
• 1/2 cup finely chopped hazelnuts
• 1 1/2 tablespoons grated orange rind

1. Process thawed raspberries in a blender or food processor 10 seconds or until pureed, stopping to scrape down sides. 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.
2. Stir in cranberries; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until skins pop.
3. Stir in sugar and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 2 minutes or until thickened, stirring constantly. 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.

frozen raspberries, fresh cranberries, sugar, golden raisins, hazelnuts, orange rind

Taken from www.myrecipes.com/recipe/cranberry-raspberry-conserve (may not work)