Looking for a tasty accompaniment for your Christmas Turkey? This simple, yet tasty cranberry jam will elevate your Christmas lunch or dinner.

 

Method

1. Peel apples and remove the cores with a corer and reserve. Place apple cores and lemon in a piece of muslin and tie with string to enclose. Grate the apple flesh.

2. Place grated apple, muslin parcel and remaining ingredients in a large deep frying pan over medium heat. Cook, stirring occasionally, until sugar is dissolved. Bring to boil, then reduce heat to medium-high and cook, stirring occasionally, for about 20 minutes, or until reaches setting point.

3. To test for setting point, place a spoonful of mixture on a chilled plate and run your finger through it. If the mixture runs back together, cook it for a little longer. If the mixture stays separated, it’s ready to be bottled.

Tip

• Jam will last for up to three months. Once opened, store in the fridge.

For more Miguel Maestre recipe inspiration visit stockland.com.au/miguel.

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Ingredients

• 2 pink lady apples
• ½ lemon
• 500g frozen cranberries
• 1½ cups white sugar
• 1 cup sherry vinegar

• 1/3 cup port
• 1 teaspoon finely grated fresh ginger
• 8cm long piece orange peel
• 1 star anise
• 1 cinnamon quill