I bet one of your New Year’s resolutions was to spend a more time making good food from scratch. After all, it’s nice knowing what every ingredient in you meal is, and it’s even better to say, “I scratched that myself.” We’re here to help, so we’ll offer up a recipe for jam: Cranberry-Champagne-Ginger Jam. Doesn’t that sound good? When we first saw this recipe in Lucy Baker’s book Edible DIY, we knew we’d have to try it out. Besides, it gives us another reason to buy Champagne.
- 12 ounce bag of fresh cranberries
- 2 cups Champagne or other sparkling wine
- 1 (1.75 ounce) package regular powdered fruit pectin
- 1/4 tsp butter
- 1/2 cup chopped dried cranberries
- 1/2 cup chopped crystallized ginger
- 4 1/2 cups sugar
- Orange juice (optional)
This was our first time making jam, and, if it’s your first time, too, you might want to buy one of the cheaper brands of Champagne. Also, we forgot to buy the dried cranberries, so we left them out. Pectin is what makes the jam jell, so definitely get it, or you have soup. The optional orange juice is for, well, you’ll see.
Chop cranberries. Pulse the cranberries in a food processor until coarsely chopped. You can also chop them up with a knife, but, since they’re round, they tend to shoot out from under the knife and onto the floor.
Add Champagne. Put chopped cranberries into a 3-quart heavy- bottomed saucepan and add the Champagne.
Use leftover Champagne. With the leftover Champagne and orange juice, make mimosas. Optional, of course.
Cook berries. Bring cranberries and Champagne to a boil and simmer 10 minutes until the berries have softened.
Add pectin. Sprinkle the pectin over the mixture and stir it in.
Add the butter. Just a dab will do ya.
Add remaining ingredients. Bring back to a boil, and add ginger, dried cranberries, and the sugar. Just dump it all in and stir it all in.
Boil. Bring back to a boil, and boil hard for 1 minute.
Remove from heat, skim foam from the surface, and pack into hot, clean half-pint jars. Lucy Baker provides instructions for canning; we didn’t this time around, so this batch of jam is NOT shelf stable.
Store in the fridge for up to 2 months.
Did you know that making jam was that easy? We didn’t. And doesn’t Cranberry-Champagne-Ginger jam sound exotic? Unfortunately, we don’t really like the taste of the ginger in this jam as it is quite off-putting, so three stars. Of course, if you like ginger, you might rate it higher.