If you would like to make something a little different (but still Christmasy) with your cranberries this year, why not try this Christmas jam instead of the usual cranberry sauce or preserve. This goes very well with cheeses and makes and excellent topping for cheesecakes. It’s also pretty good with toast or croissants for breakfast.
Prep time: 5 minutes/Cook time: 40 minutes/Makes: 3 small jars
Ingredients:
500g fresh cranberries
2 oranges, zested and juiced
1 star anise
1 cinnamon stick
2 cloves
6 allspice berries
500g caster sugar
2 tsp edible glitter (optional)
Method:
Put a small plate in the fridge to chill. Tie the spices together in a muslin (cheesecloth) bag.
Tip the cranberries, orange zest and juice, the bag of spices and sugar into a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 30-35 mins, stirring often until the cranberries have burst and the liquid has reduced: the mixture should end up thick and jammy. Put a teaspoon of the jam on the chilled plate and leave to cool. Once cool, run your finger through the jam – if it wrinkles up, it’s ready. If not, cook for 5 mins more and test again.
Set aside to cool for 10 mins, then remove the bag of whole spices and stir in the glitter, if using. Decant into sterilised jam jars and seal.
Unopened, this jam Will keep in a cool, dark, place for three months. Once opened, it will keep in the refrigerator for one month once opened.
