Cranberry Port Jam

Name: Cranberry Port Jam
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 60
Cuisine: Indian, Asian
Ingredients: 1 teaspoons butter; 340 grams fresh cranberries; 118 milliliters dried cranberries, chopped; 1 liters granulated sugar; 355 milliliters ruby port; 50 grams package regular powdered fruit pectin

The recipe Cranberry Port Jam could satisfy your Indian craving in about 1 hour. For 25 cents per serving, you get a condiment that serves 60. Watching your figure? This gluten free and vegetarian recipe has 76 calories, 0g of protein, and 0g of fat per serving. Head to the store and pick up butter, granulated sugar, regular powdered fruit pectin, and a few other things to make it today.

Instructions

If you are going to preserve the jam, prepare the jars and lids: place half-pint jars on a rack in a large pot.

Ingredients you will need

Jam

Equipment you will use

Pot

Add enough water to cover the jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow the jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Heat over medium heat until the water is simmering, then remove the pan from heat and allow the bands and lids to rest in hot water until ready to use.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Pulse the cranberries in a food processor until they are coarsely chopped.

Ingredients you will need

Cranberries

Equipment you will use

Food Processor

Transfer them to a large, heavy-bottomed pot and add the port and 1/2 cup of water. Bring to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes.

Ingredients you will need

Cranberries

Water

Port

Equipment you will use

Pot

Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil.

Ingredients you will need

Cranberries

Butter

Pectin

Add the dried cranberries and then the sugar all at once. Return the mixture to a boil and boil hard for one minute.

Ingredients you will need

Dried Cranberries

Sugar

Ladle the hot jam into the hot sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars, cover with the lids, and screw the bands on until just barely tight.

Ingredients you will need

Jam

Equipment you will use

Ladle

Place the jars on the rack in the pot and cover completely with water. Cover the pot and bring to a boil over high heat. Boil for 10 minutes. Turn off the heat, uncover the pot, and allow the jars to rest in water for five minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the pot and allow them to rest undisturbed on countertop for six hours or overnight.

Equipment you will use

Pot

Equipment

Ingredients

Servings:

1teaspoons

butter 340grams

fresh cranberries 118milliliters

dried cranberries, chopped 1liters

granulated sugar 355milliliters

ruby port 50grams

package regular powdered fruit pectin

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.