Three Berry Syrup
Yield: 2 cups

1 1/2 cup cranberries
10-ounce package frozen raspberries in light syrup thawed
1/2 cup sugar
1/4 cup water
10-ounce package frozen sliced strawberries in syrup, thawed and drained, reserving syrup
1 1/2 tablespoons fresh lemon juice

In a small heavy saucepan simmer cranberries and raspberries until cranberries have burst, about 10 minutes. Force mixture through a fine sieve, into a bowl, and return liquid to pan. Stir in sugar, water, strawberry syrup, and lemon juice and simmer, uncovered, until sugar is dissolved and mixture has thickened slightly, about 10 minutes. Stir in strawberries and simmer until heated through. Syrup can be served warm or at room temperature. Syrup will keep in the refrigerator for up to a week covered.

To process this product fill 8-ounce jars with syrup leaving 1/4-inch headspace. Remove air bubbles by sliding a non-metallic spatula through the syrup. Wipe rims and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer’s directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.

Process in a hot water bath at 190 degrees F. for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Band should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Store any jars that haven’t sealed in the refrigerator. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.