Makes 5-6 cups
Ingredients
1 1/4 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
1 12-ounce package fresh cranberries
1 cup fresh raspberries
1 cinnamon stick
1/4-inch vanilla bean
1 tablespoon thinly sliced orange peel
Directions
1. Combine sugar, raspberry vinegar, and water in a large nonreactive pan over medium heat; bring to a boil, stirring constantly until sugar dissolves.
2. Add cranberries, raspberries, cinnamon stick, vanilla bean, and orange peel.
3. Reduce heat to low; cover partially and simmer 10 minutes, or until cranberries burst.
4. Remove from heat; take out cinnamon stick and cool completely.
5. Place in freezer-safe containers, leaving 1/2-inch headspace.
Text courtesy "The Everything Canning and Preserving Book" (Adams Media, 2009) by Patricia Telesco and Jeanne Maack