2 quarts cranberry juice
1 quart raspberry preserves
4 cups preserves
To Make Cranberries: Mix cranberries and raspberry preserves in a saucepan with heat. Bring to a boil, stirring constantly. Boil 5 minutes. Remove syrup, stirring constantly. Simmer over medium heat, stirring occasionally; reduce heat to low by 1/4 cup. Bring mixture to a slow boil, stirring constantly. Continue boiling, stirring, until sugar is dissolved. Remove from heat.