1 cup fresh raspberries
1 cup fresh raspberries
1 cup dried apricots
1 cup sliced blackberries
1 cup dried cranberries
1 cup dried blueberries
2 teaspoons dried marjoram
1 tablespoon dried marjoram
1 1/2 teaspoons dried thyme
1 tablespoon dried sage
1 teaspoon dried marjoram (optional)
2 teaspoons demerara sugar
Place raspberries in a small saucepan with enough water to cover. Bring to a boil. Cover, remove from heat, and allow to cool slightly. Remove berries from skins and cut in cubes. Place raspberries into a small bowl. Reserve a 1/2 cup of the fruit juice for flavoring. Place apricots and sliced berries in the same bowl. Transfer to a separate bowl.
Mix cherries, apricots, cranberries, blueberries, marjoram, marjoram, thyme, sage, marjoram, sugar, thyme, and marjoram (if using) and reserve a third cup. Heat in microwave oven for 1 minute, stirring occasionally.
In a large bowl, combine cherries, apricots, cranberries, blueberries, marjoram, marjoram, thyme, sage, marjoram and demerara sugar. Pour mixture over raspberries, apricots, cranberries and blueberries. Chill for several hours or overnight.
When the mixture has chilled, slice the raspberries into 2-inch slices. Serve with preserves, bacon and cheese.