MULLED WINE & CRANBERRY JAM
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
Provided by Cate Dixon
Categories Condiment
Time 1h20m
Yield Makes 2 x 324ml jars
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
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