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
Prep:5 mins
Makes 650ml, or 3 x 228ml jars
500g fresh cranberries2 oranges, zested and juiced1 star anise1 cinnamon stick2 cloves500g caster sugar2 tsp 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.
