Cranberry and Blueberry Cabernet Jam Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One 8-ounce bag fresh cranberries (you can also use frozen)
6-ounces frozen blueberries (about 1 1/2 cups), unthawed
1 cup Cabernet Sauvignon (or Shiraz, Merlot, or a favorite red wine)
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
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Directions: |
Directions:1) Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
2) Once the mixture has reached a boil, reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly and most of the cranberries have burst. Sauce will thicken more as it cools.
3) Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks. |
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Personal
Notes: |
Personal
Notes: My favorite way to use this jam is to pair it with a log of goat cheese and to spread it on crackers as an appetizer. It would also go great with cream cheese if you aren't a fan of goat cheese--but try the goat cheese! :) It makes a nice amount and lasts awhile, so I also love to spread it on a biscuit or english muffin for breakfast. Or try pairing it with chicken or pork as a glaze for dinner.
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