Cranberry-Champagne Jam with Ginger

[Photograph: Steve Legato]

It's not often that you can call a jam 'classy,' but adding champagne makes that possible. Ginger adds a warm layer to a tart-sweet jam that's delicious in myriad applications.

Reprinted with permission from Edible DIY: Simple, Giftable Recipes to Savor and Share by Lucy Baker. Copyright © 2012. Published by Running Press. Available wherever books are sold. All rights reserved.

Cranberry-Champagne Jam with Ginger

About This Recipe

Yield:Makes about 6 cups or 6 half-pint jars
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Bake the Book: Cranberry Champagne Jam with Ginger


  • 1 (12-ounce) bag fresh cranberries (about 3 cups)
  • 2 cups Champagne or other sparkling wine
  • 1 (1 3/4 ounce) package regular powdered fruit pectin
  • 1/4 teaspoon butter
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped crystallized ginger
  • 4 1/2 cups sugar


  1. 1

    Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them 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, the crystallized ginger, and then the sugar all at once.

  3. 3

    Return the mixture to a boil and boil hard for 1 minute.

  4. 4

    Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into 6 hot, clean half-pint jars. To preserve the jam, process the jars in a hot water bath for 10 minutes. The preserved jam will keep for up to a year on the shelf. Otherwise, store it in the refrigerator for up to 2 months.


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