I found myself with some left over bags of cranberries after Thanksgiving and Christmas and decided to turn them into jam. I think the mix of citrus, cardamon, and tart cranberries marries well with the hint of fall spices. This jam pairs well with any bread or muffin as well as makes a great filling for my PB&J Thumbprint Cookies. It also works well as a topping for overnight oats or oatmeal.
Ingredients:
1 bag cranberries
4 pitted Medjool dates, chopped
3-5 tbsp maple syrup, depending on sweetness preference
Rind from 1 orange (sub lemon rind)
1/3 cup orange juice, apple juice, or any fruit juice (you can use water if you don't have any juice)
1/8 tsp nutmeg
1/4 tsp cinnamon
1/2-3/4 tsp cardamon
Pinch of salt
Optional: squeeze of lemon juice to brighten the flavors
Note: adjust the spices according to your preference.
Instructions:
Place everything in a small pot and bring to a boil. After the mixture comes to a boil, lower the heat and simmer until liquids cook down and the mixture is thickened.
Taste and adjust seasoning.
Let cool and store in a jam jar in the fridge.
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