Cran­berry & sweet chilli jam

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A cross be­tween a chut­ney, chilli jam and cran­berry sauce, this make-ahead ac­com­pa­ni­ment will add some spice to your lunch. The amount of chilli, and whether you leave the seeds in or not, will de­ter­mine how hot the jam is. If you want, you can dou­ble the amount and give jars of this spicy sauce as presents.

MAKES 2 x 500ml jars PREP 20 mins COOK 1 hr EASY V

500g fresh or frozen cran­ber­ries fin­ger-sized piece gin­ger, peeled and roughly chopped 3-4 red chill­ies, roughly chopped 200g golden caster sugar 100ml red wine vine­gar

1 Tip half the cran­ber­ries, the gin­ger and chill­ies into a food pro­ces­sor and whizz un­til very finely chopped. Scrape into a heavy-bot­tomed pan and add the re­main­ing cran­ber­ries, the sugar and vine­gar, then bring ev­ery­thing to the boil, skim­ming off any scum that comes to the sur­face. Turn the heat down to a gen­tle sim­mer and keep cook­ing for about 20-30 mins, stir­ring oc­ca­sion­ally.

2 Once the jam is start­ing to be­come sticky, con­tinue cook­ing for a fur­ther 5 mins, stir­ring fre­quently so that the mix­ture doesn’t burn on the bot­tom of the pan. It should look like a thick, bub­bling lava. Cool slightly, then trans­fer to ster­ilised jars and leave to cool com­pletely. Will keep for three months in a cool, dark place; keep in the fridge once opened.

GOOD TO KNOW ve­gan • gluten free

PER TBSP 21 kcals • fat none • sat­u­rates none • carbs 9g • sug­ars 5g • fi­bre 0.4g • pro­tein 0.1g • salt none

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