Spiced Cranberry Cabernet Jam Recipe
Capture the best of your seasonal produce for later.
[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.
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.
- Yield:6 half-pint jars
- Active time: 30 minues
- Total time:1 hour
Ingredients
- 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
Directions
-
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.
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.
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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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