Cranberry & Vanilla Jam
NWA
“This versatile and seasonal jam makes a fantastic Christmas gift or stocking filler.
Have about 6 medium sized jam jars sterilised and ready to fill before you start cooking.”
Ingredients
500g Fresh Cranberries, washed (frozen will do fine)
400g Granulated Sugar
1 vanilla pod, split and seeds removed
150ml port
Method
Place all the ingredients in a thick based sauce pan and bring slowly to a simmer, stirring occasionally. Skim any foam off and continue to simmer for a further 5-10 minutes or until most of the fruit is starting to break open but not broken down completely.
Pot up and seal your jam immediately. If keeping in sterilised jars keep for 6 months plus. If keeping as a fresh jam keep for 2 weeks.
Uses
A breakfast jam on buttered toast or scones
A condiment to Christmas turkey roast or game dishes
An excellent finish to gravies and sauces
With cold meats such as hams and terrines
As a glaze for meats such as duck, pork and goose
