Mulled wine & cranberry jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 2 x 324ml jars
Ingredients
- 300ml full-bodied red wine, such as cabernet sauvignon
- 2 cinnamon sticks
- 3 cloves
- 1 star anise
- 1 orange, zested and juiced
- 500g fresh or frozen cranberries
- 100g light brown soft sugar
- 100g golden caster sugar, plus extra to taste (optional)
- 2 tbsp cherry brandy (optional)
Method
- STEP 1
Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
- STEP 2
Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
- STEP 3
Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
- STEP 4
Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.
