Cranberry jam: A festive boost for flavour and health
Cranberry jam is becoming increasingly popular. It's the perfect addition to roasted meats, especially holiday pâté, and it pairs wonderfully with cheeses. Already searching for it in the shop? 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 appear this time of year, in November. It's worth using them for homemade preserves as they have a tart-sweet flavour and are perfect for meat. Cranberries with pâté or turkey is the most classic combination.
Cranberries enhance flavour and immunity
These small red berries not only add flavour to many dishes but can also impact health. Cranberries were once mainly associated with fighting urinary tract diseases, but their effects are much broader. The fruits are rich in vitamins C, E, A, and the B group, which help support the immune system. They also contain minerals such as potassium, magnesium, and phosphorus, as well as antioxidants that delay the ageing process. Cranberries are low in calories and 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. In many homes, cranberry jelly—a traditional Christmas dish—is also prepared. The best way to always have cranberries on hand is to make jam from these fruits.
Spices or chilli pepper
Homemade cranberry preserves are easy to make, even for those who have no experience in 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 chilli 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. Finally, pour in the water.
- Cook over medium heat, ensuring 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 longer, pasteurise them. Twenty minutes in the oven at 120°C is sufficient.
