Make the most of seasonal cranberries with Christmas jam. You can add edible glitter to make it extra-special, if you like – it makes a great gift for friends
- Serves: 650 persons
- 500g fresh cranberries
- 2oranges, zested and juiced
- 1star anise
- 1cinnamon stick
- 500g caster sugar
- 2tsp edible glitter (optional)
Step 1Put a small plate in the fridge to chill. Tip the cranberries, orange zest and juice, the star anise, cinnamon stick, cloves and sugar into a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 30-35 mins, stirring often until the cranberries have burst and the liquid has reduced – it should be thick and jammy. Put a teaspoon of the jam on the chilled plate and leave to cool. Once cool, run your finger through the jam – if it wrinkles up, it’s ready. If not, cook for 5 mins more and test again.
Step 2Leave to cool for 10 mins, then remove the whole spices and stir in the glitter, if using. Decant into sterilised jam jars and seal. Will keep in a cool, dark place for three months, or chilled for one month once opened.