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Cranberry & sweet chilli jam

Cranberry & sweet chilli jam served in a jar

Cranberry & sweet chilli jam

Name: Cranberry & sweet chilli jam
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 2 x 500ml jars
Ingredients: 500g fresh or frozen cranberries; finger-sized piece ginger peeled and roughly chopped; 3-4 red chillies roughly chopped (deseeded if you don’t like it too hot); 200g golden caster sugar; 100ml red wine vinegar

Good Food team

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Makes 2 x 500ml jars

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.7 ratingsRate

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Add some spice to your Christmas dinner with this cross between a chutney, chilli jam and cranberry sauce. The amount of chilli you use will determine how hot the jam is

Easily doubled

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g fresh or frozen cranberries
finger-sized piece ginger

peeled and roughly chopped
3-4 red chillies

roughly chopped (deseeded if you don’t like it too hot)
200g golden caster sugar
100ml red wine vinegar

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Nutrition: Per tbsp

kcal21
fat0g
saturates0g
carbs9g
sugars5g
fibre0.4g
protein0.1g
salt0g

Method

step 1

Tip half the cranberries, the ginger and chillies into a food processor and whizz until very finely chopped. Scrape into a heavy-bottomed pan and add the remaining cranberries along with the sugar and vinegar, then bring everything to the boil, skimming off any scum that comes to the surface. Turn the heat down to a gentle simmer and keep cooking for about 20-30 mins, stirring occasionally.
step 2

Once the jam is starting to become sticky, continue cooking for a further 5 mins, stirring frequently so that the mixture doesn’t burn on the bottom of the pan. It should look like a thick, bubbling lava. Cool slightly, then transfer to sterilised jars and leave to cool completely. Will keep for three months in a cool, dark place; keep in the fridge once opened.

Recipe from Good Food magazine, November 2018

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A star rating of 5 out of 5.7 ratings

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