Cegin S4C

Cegin S4C

Christmas Jam

Ingredients

  • 300ml red wine
  • 2 cinnamon sticks
  • 6 clove
  • 1 star anise
  • 500g cranberries
  • 1 orange
  • 180g fine sugar

Method

  1. Bring the wine, spices and orange juice to the boil in a medium sized saucepan. Reduce the heat and simmer until it has reduced by half.
  2. Remove the whole spices and then add the cranberries, orange zest and sugar. Cook over a low to medium heat for 10–15 minutes until the sugar has dissolved and the cranberries have started to burst and soften. Remove from the heat and test them.
  3. Put the water, cinnamon, star anise and cloves in a saucepan and simmer for 5 minutes before adding the cranberries, sugar and zest and orange juice. Bring to the boil then reduce the heat and simmer until the cranberries start to soften and the liquid has reduced by half. Taste a little and add more sugar if it is too sour.
  4. Pour the jam into sterilized jam jars (2 x 325ml), close and leave to cool.

Recipe originally appeared as part of the Prynhawn Da programme.

Recipe by Nerys Howell.