Cranberry and Sweet Chili Jam

• cranberries500g g

  fresh or frozen

• ginger↗finger-sized piece

  peeled and coarsely chopped

• red chilies↗3-4

  coarsely chopped (seeded removed if you don't like very hot)

• golden sugar↗200g g
• red wine vinegar↗100ml ml

Step-by-step instructions

1. 1

   Place half of the cranberries, ginger and chilies in a food processor and blend to a very fine texture. Transfer to a heavy saucepan, add the remaining cranberries together with the sugar and vinegar, then bring to a boil, skimming off any foam that rises to the surface. Reduce heat to a gentle simmer and cook for about 20‑30 minutes, stirring occasionally.

2. 2

   When the jam starts to become sticky, continue cooking for another 5 minutes, stirring frequently to prevent the mixture from scorching on the bottom of the pan. It should look like a thick, bubbling lava flow. Cool slightly, then transfer to sterilized jars and let cool completely. It will keep for up to three months in a cool, dark place; after opening, store in the refrigerator.