Cranberry, port and ginger jam desserts recipes
Ingredients
500g frozen cranberries
55g (1/3 cup) crystalized ginger, coarsely chopped
150g white sugar
2 oranges, rind finely grated
125ml (1/2 cup) fresh orange juice
125ml (1/2 cup) ruby port
1 x 7cm cinnamon stick, lightly crushed
Cranberry, port and ginger jam desserts recipes
Method
Step 1
Place the cranberries, ginger, sugar, orange rind, orange juice, port and cinnamon stick in a saucepan over medium-low heat. Stir until the sugar dissolves. Bring to the boil, reduce heat to low and simmer, stirring occasionally, for 20-30 minutes or until the cranberries are soft. Discard the cinnamon stick.
Step 2
Use a slotted spoon to transfer half of the cranberry mixture to a heatproof bowl. Place the remaining cranberry mixture in the bowl of a food processor and process until almost smooth. Add to the bowl and stir to combine. Spoon into sterilised preserving jars. Set aside to cool completely.
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