Spiced Cranberry Sauce/Jam

Is it sauce, is it jam? Seems like a good excuse to eat it with everything

Ever since I can remember I’ve used Christmas as an excuse to spoon cranberry sauce directly into my mouth. I’m slightly confused about how I got away with this because it’s basically just jam, right? And the realisation that it’s basically just jam had made me question more and more why it’s served with Christmas/Thanksgiving dinner. I’m not complaining though because I love it both as a sweet and savoury condiment, I’ve been eating it with brie on toast all week but I would also highly recommend it served with scones or using it as a filling in linzer biscuits.

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Spiced Cranberry Sauce

250g fresh or frozen cranberries

80g light brown sugar

zest of 2 clementines

80g clementine/orange juice or port

1 cinnamon stick, broken in half

2 large/3 small star anise

6 cloves

1. Combine everything in a medium pan and cook, covered, on a medium heat until the mixture is simmering and the cranberries start to pop and break down.

2. Lightly mash the cranberries with a fork and continue to cook until it starts to thicken, this will take about 10-15 minutes.

3. Remove the whole spices and lightly blitz with a hand blender. I like to leave mine a little chunky.

   

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