Cranberry jam: The tangy twist your holiday table needs
Cranberry jam is becoming increasingly popular as the perfect addition to roasted meats, especially holiday pâté. It also pairs wonderfully with cheeses. Already looking for it in the store? It's better to buy cranberries at the market and make it at home. It will be much tastier, and the recipe is simple.
Dried cranberries are available year-round, while fresh ones appear in November. They're worth using for homemade preserves, as their tart-sweet taste is perfect for meat. Cranberries with pâté or turkey are a classic combination.
Cranberries enhance flavor and immunity
These small red berries can add flavor to many dishes and impact health. Cranberries were once mainly associated with fighting urinary tract diseases, but their effects are much broader. The fruits are rich in vitamins C, E, A, and B group, which help support the immune system. They also contain minerals such as potassium, magnesium, phosphorus, and antioxidants that delay aging processes. Cranberries have few calories and are easy to incorporate into your daily diet. Just sauté them briefly, and they make a great addition to oatmeal, for example. They’re also suitable for tea, juices, smoothies, and desserts. In many homes, cranberry jelly—a traditional Christmas dish—is also cooked. The best way to always have cranberries on hand is to make jam from these fruits.
Spices or chili pepper
Homemade cranberry preserves are easy to make, even for those with no experience preparing preserves. The fruits just need to be heated with a bit of water, and you can choose from a variety of additional flavorings. Honey, spices like cinnamon, cardamom, ginger, or cloves, and even apples work well. Prefer something spicier? Use chili pepper. Cook until you achieve the desired consistency.
Quick cranberry preserves
Ingredients:
- 1 pound of cranberries
- 1 apple
- 2/3 pound of sugar
- 7 ounces of water
- a pinch of cinnamon and cardamom
Instructions:
- Rinse the cranberries thoroughly and place them in a pot. Add sugar and grated apple. Finally, pour in the water.
- Cook over medium heat, ensuring the fruits burst. Add cinnamon and cardamom, then mix thoroughly. Cook the mixture on low heat for about 20 minutes, until the water evaporates and the preserves thicken.
- Transfer the finished preserves to jars. To store them longer, pasteurize them. Twenty minutes in the oven at 250°F is sufficient.
