Mulled wine & cranberry jam
- Cate Dixon
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Makes 2 x 324ml jars
Easy
Prep: 20 mins
Cook: 1 hr
0 reviews
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Make this tart, boozy, mulled wine and cranberry jam that’s packed with seasonal flavours. It's ideal for a Christmas buffet to serve with cold meats
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per tbsp
- kcal22
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0.4g
- protein0.1g
- salt0g
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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.
Recipe tip
To sterilise the jars, first wash them in hot, soapy water, then rinse clean and dry upside-down in the oven at 160C/140C fan/gas 3 for 12 mins.
Recipe from Good Food magazine, Homemade Christmas 2021
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