Mulled wine & cranberry jam

• red wine↗300ml full-bodied 300ml full-bodied

  such as cabernet sauvignon

• cinnamon sticks↗2 2
• cloves↗3 3
• star anise1 1
• orange↗1 1

  zested and juiced

• cranberries↗500g fresh or frozen 500g fresh or frozen
• light brown soft sugar↗100g 100g
• golden caster sugar↗100g 100g

  plus extra to taste (optional)

• cherry brandy↗2 tbsp 2 tbsp

  (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.