Cranberries are simmered with orange zest, sugar and warm spices in this Christmas-inspired spiced jam that's great for sandwiching shortbread biscuits.
5 people made this
340g fresh cranberries
150g caster sugar
100g demerara sugar
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 dash freshly ground black pepper
Method Prep:10min › Cook:10min › Extra time:1hr › Ready in:1hr20min
Combine cranberries, caster sugar, demerara sugar, water, orange zest, cinnamon, ginger, cloves, allspice and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
Blend cranberry jam into desired consistency using an immersion blender.
Pour jam into a glass jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Force jam through a fine sieve after blending if you prefer to discard the skins.