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Fig and Raspberry Sauce
1 quart chopped dried figs - (abt 45)
1 cup orange juice
2 pints raspberries
1 cup sugar
3 tablespoons orange-flavored liqueur
Prepare jars and lids. Combine figs and orange juice in food processor. Process until figs are finely chopped.
Combine fig mixture, raspberries, sugar and liqueur in large saucepot. Bring mixture to boil, stirring to dissolve sugar and distribute raspberries. Boil 5 minutes, stirring frequently.
Ladle hot sauce into hot jars, leaving 1/2-inch headspace. Adjust lids. Process 15 minutes in boiling-water canner.
Remove from hot water and let cool. Check seals by pressing on middle of each lid. If lid doesn't bounce back, jar is sealed. If jar isn't sealed, store in refrigerator and use as soon as possible or reprocess using new lid.
This recipe yields about 3 pints.
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