1 12oz. bag cranberries, fresh or frozen

2 ½ cups pitted sour cherries, fresh or jarred (water packed)

1 lime, unpeeled, coarsely chopped and seeded

¾ cup sugar

1 ¼ cups maple syrup

½ tsp cinnamon

⅛ tsp ground allspice

In the 3 Quart Sauce Pan combine the cranberries, cherries, lime sugar, maple syrup, cinnamon and all spice.

Stir to combine.

Bring to a boil over medium heat.

Reduce to a simmer and cook, stirring frequently for 15 to 20 minutes or until the berries pop and the preserves are very thick.

Ladle into sterilized ½ pint or pint jars.

Store in the refrigerator for up to 3 weeks.

Yields: 4 (8oz) jars