Homemade cranberry jam: A holiday essential with health perks
Cranberry jam is becoming increasingly popular. It's the perfect addition to roasted meats, especially holiday pâté. It also pairs wonderfully with cheeses. Already looking for it in the store? It's better to buy cranberries at the market and make it at home. It will be much tastier, and the recipe is simple.
Dried cranberries are available year-round, and fresh ones are now appearing, as it's November. They're worth using for homemade preserves. Their tart-sweet taste makes them perfect for meat. Cranberries with pâté or turkey is the most classic combination.
Cranberries enhance flavour and immunity
These small red berries can not only add flavour to many dishes but also have health benefits. Cranberries were once mainly associated as an ally in fighting urinary tract diseases, but their effects are much broader. The fruits are rich in vitamins C, E, A, and B group, which help support the immune system. They also contain minerals such as potassium, magnesium, phosphorus, and antioxidants that delay aging processes. Cranberries have few calories and are easy to incorporate into your daily diet. Just sauté them briefly, and they make a great addition to oatmeal. They’re also suitable for tea, juices, smoothies, and desserts. Cranberry jelly—a traditional Christmas dish—is also cooked in many homes. The best way to always have cranberries on hand is to make jam from these fruits.
Spices or chili pepper
Homemade cranberry preserves are easy to make, even for those who have no experience preparing preserves. The fruits just need to be heated with a bit of water, and the choice of additional flavourings is up to you. Honey, spices like cinnamon, cardamom, ginger, or cloves, and also apples work well. Prefer something spicier? Use chili pepper. Cook until you achieve the desired consistency.
Quick cranberry preserves
Ingredients:
- 450 grams of cranberries,
- 1 apple,
- 300 grams of sugar,
- 200 millilitres of water,
- a pinch of cinnamon and cardamom.
Instructions:
- Rinse the cranberries thoroughly and place them in a pot. Add sugar and grated apple, and pour in the water last.
- Cook over medium heat until the fruits burst. Add cinnamon and cardamom, then mix thoroughly. Cook the mixture on low heat for about 20 minutes, until the water evaporates and the preserves thicken.
- Transfer the finished preserves to jars. To store them for longer, pasteurize them. Twenty minutes in the oven at 120°C (250°F) is sufficient.
