Cranberry & sweet chilli jam

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