by Carolyn
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Last year I badly wanted to make a cranberry chutney. I thought it would be my favorite spread of the year. Turned out the spread was pretty gross. The recipe was a mix of cranberries and onions and I have probably done something wrong, because the taste was really awful. So this year I’m staying within the fruit family and mixing the cranberries only with some orange peel and cinnamon. This fruity spread with a sour note is much more yummy and you can use it sweet or savory. I had mine for breakfast with some blue cheese, but you can also use it with pancakes, biscuits, scones. With everything. And the best thing, it’s done in 30 minutes.

Here is what you need:
– 1 pack. fresh cranberries, mine were from Trader Joe’s
– 1 cup sugar
– 2 tsp minced orange peel
– 1/2 tsp cinnamon
– 1/2 cup water

What to do:
1. Mix all ingredients together in a large pot. Stir until the sugar dissolves and the mixture starts to boil.
2. Reduce the heat and let simmer for about 20 minutes. You will see when the jam starts to thickens.
3. Turn off the heat and fill in sterilized jars. Close the jars and turn them upside down for about 10 minutes. Turn them back and let them completely cool down.

You can store this jam for about 3 weeks in the fridge. Makes about one 14oz jar.

Right now I’, in the mode of making different jams for different cheese. You could tell I’m addicted to jam/cheese combinations. I would love to know what kind of combination do you like. Do you have anything special?

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