Cranberry-Champagne-Ginger Jam

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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.

Cranberry-Champagne-Ginger Jam

Cranberry-Champagne-Ginger Jam

Ingredients

  • 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)

Abbreviated Instructions

Pulse the cranberries in a food processor until coarsely chopped.

Put chopped cranberries into a 3-quart heavy- bottomed saucepan and add the Champagne.

Bring cranberries and Champagne to a boil and simmer 10 minutes until the berries have softened.

Sprinkle the pectin over the mixture and stir it in.

Add the butter.

Bring back to a boil, and add ginger, dried cranberries, and the sugar, and stir.

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.

Store in the fridge for up to 2 months.

http://scratchinit.halversen.com/2013/01/cranberry-champagne-ginger-jam/

Ingredients:

  • 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)
jam ingredients
Some of the ingredients for making this jam. Just need to add sugar and a bit of butter and you’re all set.

Ingredient discussion:

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.

Procedure:

cooarsely chopped cranberries
Pulse the cranberries until they are coarsely chopped. You’re making jam, not purée.

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.

adding champagne to cranberries
Add the two cups of Champagne to the cranberries. It’s probably not worth it to use Dom Perignon.

Add Champagne. Put chopped cranberries into a 3-quart heavy- bottomed saucepan and add the Champagne.

mimosas
We suggest that you make mimosas with the leftover Champagne. Fruit juice is good for you.

Use leftover Champagne. With the leftover Champagne and orange juice, make mimosas. Optional, of course.

boiling cranberries
Boil the cranberries and Champagne together until the berries are soft, about 10 minutes.

Cook berries. Bring cranberries and Champagne to a boil and simmer 10 minutes until the berries have softened.

Add the pectin to the mixture and stir it around. Without pectin you'll have cranberry soup.
Add the pectin to the mixture and stir it around. Without pectin you’ll have cranberry soup.

Add pectin. Sprinkle the pectin over the mixture and stir it in.

a bit of butter
Add just a bit of butter. It helps to reduce the foaming that would otherwise occur.

Add the butter. Just a dab will do ya.

adding sugar
Now for the load of sugar, ginger, and dried cranberries.

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.

jam
Done! Our first batch of jam! We can hardly wait to taste it.

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.

jam in jars
Our jam in jars. These are NOT shelf stable, so keep them in the fridge.

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.

Worth the trouble?

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