Cranberry and Chili Jam

cranberry and chili jam

I love cranberry sauce with heat. Every year, I make my grandmother’s cranberry recipe with horseradish. It sounds strange, but it is the thing that I look most forward to on the Thanksgiving table. Every time I make it for someone new, they ask me for the recipe. It is not Thanksgiving without it.

I was in the airport flipping through magazines and came across this Cranberry and Chili Jam in BBC Good Food Magazine. (How I miss magazines in English, especially at holiday time.) I found this recipe and knew that it would be great.

It is called jam, but I think that it more like a chutney or cranberry sauce. You could serve this as cranberry sauce and it would be amazing alongside your turkey dinner. It is also delicious on a cheese plate or spread on your leftover turkey sandwich.

Cranberry and Chili Jam

Cranberry and Chili Jam //

  • 500 grams cranberries, fresh or frozen
  • 2-inch chunk fresh ginger, peeled and chopped
  • 3-4 red chilies, chopped
  • 225 grams sugar
  • 100 ml red wine vinegar

Cranberry and Chili Jam

You can alter the heat by leaving in the seeds and ribs of the chili.

Cranberry and Chili Jam

I deseeded and took the ribs out of two and left one in. I wanted some heat, but not too much and this was perfect.

Cranberry and Chili Jam

Add half of the cranberries to a food processor with ginger and chilies.

Cranberry and Chili Jam

Pulse until finely chopped.

Cranberry and Chili Jam

Scrape into a Dutch oven or heavy-bottomed saucepan. Add the rest of the cranberries, sugar, and vinegar.

Cranberry and Chili Jam

Bring to a boil, then turn the heat down and simmer for 20 minutes, stirring occasionally.

When the jam gets sticky looking, cook for another 5 minutes, stirring frequently. It will look be glossy and bubbly.

Cranberry and Chili Jam

I used a potato masher and smashed the whole berries to make a smoother jam.

Cranberry and Chili Jam

Transfer to a clean jar. You can make this at least a week ahead of time, it will keep well in the fridge.

Cranberry and Chili Jam

Cranberry and Chili Jam

Cranberry and Chili Jam

Yield: 6 servings

This Cranberry and Chili Jam can be used as a jam, chutney, or alongside your Thanksgiving turkey. It is the perfect combination of sweet and spicy.

Ingredients

  • 500 grams cranberries, fresh or frozen
  • 2-inch chunk fresh ginger, peeled and chopped
  • 3-4 red chilies, chopped
  • 225 grams sugar
  • 100 ml red wine vinegar

Instructions

Add half of the cranberries to a food processor with ginger and chilies.

Pulse until finely chopped.

Scrape into a Dutch oven or heavy bottomed saucepan. Add the rest of the cranberries, sugar, and vinegar.

Bring to a boil, then turn the heat down and simmer for 20 minutes, stirring occasionally.

When the jam gets sticky looking, cook for another 5 minutes, stirring frequently. It will look be glossy and bubbly.

I used a potato masher and smashed the whole berries to make a smoother jam.

Transfer to a clean jar.

Notes

This recipe is from BBC Good Food Magazine - Christmas 2018.

MORE CRANBERRY RECIPES //

cranberry horseradish sauce

 

Bobbie’s Berries // I can’t have Thanksgiving dinner without this cranberry horseradish sauce. It’s more like a jelly, and it is a great recipe if you want to try a homemade version of the canned cranberries we all love. You can also make this without horseradish. I typically split the recipe and do half with and half without.

cranberry cuddle warm cocktail

Cranberry Cuddle // This warm drink is the perfect thing to drink on the first snow day or while trimming the tree. It is one of those dangerous drinks, it packs a punch, but doesn’t taste like it.

cranberry walnut cake

Cranberry Walnut Pie // This is called a pie, but it isn’t really. It is the simplest dessert ever and can be thrown together in minutes. Another gem from my grandmother.

cranberry blue cheese walnut pinwheels

Cranberry Blue Cheese Walnut Pinwheels // These are incredible as an appetizer or served alongside a hearty salad or soup. Sweet and savory is my favorite combination and these are just that.

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 2 Comments

  1. Laurie

    I was hoping you would have the American conversions on the recipe…

    1. bakedbree

      It is easy to figure out. Google grams to cups.

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