Spiced Cranberry Cabernet Jam

[Photograph: Lucy Baker]

This is a rich, festive holiday jam with a pronounced red wine flavor. Try it with cheese, hearty whole-grain breads, or as a filling for thumbprint or sandwich cookies. Substitute any chopped dried fruit for the dried cranberries, or use nuts for a little crunch.

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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Spiced Cranberry Cabernet Jam

About This Recipe

Yield:6 half-pint jars
Active time:30 minues
Total time:1 hour
Special equipment:Home canning kit


  • One (12-ounce) bag fresh cranberries
  • 1 3/4 cups cabernet sauvingnon
  • 2 whole pieces star anise
  • 2 cinnamon sticks
  • 1 (1.75-ounce) package regular powdered fruit pectin
  • 1/2 teaspoon butter
  • 1/2 cup dried cranberries, chopped
  • 4 1/2 cups granulated sugar


  1. 1

    Pulse the cranberries in a food processor until they are coarsely chopped, about 8 to 10 short pulses. Transfer them to a large, heavy-bottomed pot and add the wine, 1/2 cup of water, star anise and cinnamon sticks. Bring to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes.

  2. 2

    Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil. Add the dried cranberries and then the sugar all at once. Return the mixture to a boil and boil hard for one minute.

  3. 3

    Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Remove and discard the star anise and cinnamon sticks. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

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