Chilli Cranberry Jam Recipes

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SWEET CHILLI JAM



Sweet chilli jam image

This has a kick, but won't blow your head off, and goes well with any selection of cold cuts of meat

Provided by Barney Desmazery

Categories     Condiment

Time 1h20m

Yield Makes 4 small jars

Number Of Ingredients 7

8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
finger-sized piece fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

Steps:

  • Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
  • Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn't catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.

Nutrition Facts : Calories 857 calories, Fat 1 grams fat, Carbohydrate 220 grams carbohydrates, Sugar 218 grams sugar, Protein 5 grams protein, Sodium 0.34 milligram of sodium

CHILLI CRANBERRY SAUCE



Chilli cranberry sauce image

A tiny hint of chilli lifts this cranberry sauce to a whole new tastebud-tingling level

Provided by Good Food team

Categories     Condiment

Time 25m

Number Of Ingredients 4

100g golden caster sugar
175ml white wine
½ mild red chilli , chopped, seeds left in
300g frozen or fresh cranberries

Steps:

  • Gently heat sugar and wine in a saucepan. Once sugar has dissolved, bring to the boil.
  • Tip in the chilli and cranberries, return to the boil, then turn the heat down and simmer for about 10 mins until the berries have popped but not completely collapsed. Take off the heat. The sauce will continue to cook with the heat from the pan, then thicken as it cools.

Nutrition Facts : Calories 66 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium

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