Recipes and Cooking Spiced Nectarines and Raspberries Be the first to rate & review! When you combine two of summer's best fruits into one delicious sauce, the result tastes amazing on just about any dessert. It can certainly replace other syrups for your ice cream, and it's also delicious drizzled over a slice of pound cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 29, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 45 mins Process Time: 20 mins Total Time: 1 hrs 5 mins Servings: 35 Yield: 5 pints Jump to Nutrition Facts Ingredients 1 cup water 2 teaspoon finely shredded orange peel ½ cup freshly squeezed orange juice 1 ½ cup granulated sugar 2 teaspoon ground cinnamon 2 tablespoon freshly squeezed lemon juice 3 pound ripe nectarines, peeled (if desired), pitted, and each cut into 8 wedges 1 pound fresh raspberries (4 cups) Directions For syrup, in a 6- to 8-quart heavy pot combine water, orange peel, orange juice, sugar, and cinnamon. Bring to boiling over medium-high heat, stirring to dissolve sugar. Boil gently, uncovered, about 3 minutes or until syrupy, stirring occasionally. Stir in lemon juice. Add nectarine wedges to syrup in pot, stirring to coat; return to boiling. Cook for 1 minute. Remove from heat. Gently stir in raspberries. Using a slotted spoon, gently pack fruit into hot sterilized wide-mouth pint canning jars, evenly distributing nectarines and raspberries, leaving a 1/2-inch headspace. Ladle syrup into jar to cover fruit, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. (You might have leftover syrup.) Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. To serve For an easy dessert sauce, whirl fruit and syrup in a blender until smooth. Serve over cake, ice cream, or cheesecake. Rate it Print Nutrition Facts (per serving) 123 Calories 31g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 35 Calories 123 % Daily Value * Sodium 1mg 0% Total Carbohydrate 31g 11% Total Sugars 26g Protein 1g Vitamin C 16mg 80% Calcium 16mg 1% Iron 0.5mg 3% Potassium 220mg 5% Folate, total 12.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.