Cranberry Wine and Ginger Jam

 

cranberry wine ginger jam

 

Do you make holiday food gifts? I like to give my neighbors and co-workers a little something, but I’m not really big on the traditional cookie plates. Every year I make something different, and this year a left-over bag of Thanksgiving cranberries inspired a jam-making evening. The jam is think, really almost more of a chutney, and I used the basic recipe from Food in Jars. With a few jars, I used candied ginger instead of fresh, and I added a big pinch of cinnamon to each batch. The other secret ingredient? Wine instead of cider! I used a cheap red wine – why waste the money – but it gives the jam a nice depth.

You could spread this jam on toast, make a fun PBJ or an exciting grilled cheese. Your meat-eating friends could spread it on turkey sandwiches, but I’m most excited about using it on the baked brie my family traditionally makes Christmas night.

 

 

 

 

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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