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Cran-Raspberry Honey Spread

Honey gives this tangy spread its sweetness. I came up with the recipe way back when our family first took up beekeeping and we had a bumper crop. —J. Fleming, Almonte, Ontario
  • Total Time
    Prep: 15 min. Cook: 20 min. + processing
  • Makes
    6 half-pints


  • 2-1/2 cups fresh or frozen sweetened raspberries, thawed
  • 2 cups fresh or frozen cranberries, thawed
  • 1 cup chopped peeled apple
  • 2-1/2 cups honey
  • 1-1/2 cups sugar
  • 1 pouch (3 ounces) liquid fruit pectin


  • Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven.
  • Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam.
  • Ladle hot mixture into 6 hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 1g fiber), 0 protein.

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