Hi Denese,

I was reading about natal plums and the article mentioned that because of their tart flavor you could use them in place of cranberries and raspberries. I bet they would be really good substituted in a recipe for a cooked cranberry sauce. Good Luck!

Cranberry Raspberry Preserves

6 cups Raspberries (3 pints)
2 1/2 cups Sugar
3 cups Cranberries (12 oz. bag)
1/4 cup 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 serves 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.

Raspberry Pie

1 recipe pastry for a 9 inch single crust pie
2 1/2 cups raspberries
1/2 cup packed brown sugar
1 teaspoon cornstarch
1 tablespoon butter
1 egg white

Preheat oven to 450 degrees F (230 degrees C).

Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.

Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.