[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.
Read more: Bake the Book: Cranberry Champagne Jam with Ginger
- Yield:Makes about 6 cups or 6 half-pint jars
- Active time: 20 minutes
- Total time:30 minutes
Ingredients
- 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
Directions
-
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.
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.
Return the mixture to a boil and boil hard for 1 minute.
-
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.
This Recipe Appears In
Bake the Book: Cranberry Champagne Jam with GingerAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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