- Flavoursome -

Chilli onion and cranberry jam

  • 4 medium red onions (750g), peeled, halved
  • 6 long red chilli, finely chopped (seeds in)
  • 2 large garlic cloves, crushed
  • 5cm piece fresh ginger, peeled, finely grated
  • 1 tbs olive oil
  • 1 tsp sea-salt flakes, crushed
  • ¾ cup water
  • 2 cups white sugar
  • 2/3 cup red wine vinegar
  • ½ cup port, mirin or sweet sherry
  • ½ cup dried cranberries or craisins

  • Thinly slice the onions and place into a medium saucepan. Stir in the chilli, garlic, ginger and oil
  • Press a piece of baking paper onto the surface, cover with a lid. Place the pan over medium heat, cook stirring every 5 minutes, for 15 minutes until soft.
  • Uncover and remove the paper. Add the salt, water, sugar, vinegar and port. Bring to the boil, stirring to dissolve the sugar
  • Reduce heat, boil gently for 30 minutes or until jam reaches setting point (see tip). Remove from the heat, stir in the cranberries
  • Spoon hot jam into hot sterilized jars. Seal. Turn upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 6 weeks
  • Serve jam with turkey, ham, pork and seafood
  • Tip: To check if jam has reached setting point, Drop one teaspoon of jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is chilled. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready. If not, continue cooking in 10 minute bursts and test again
  • Tip: Mirin is a low alcohol rice wine found in the Asian section of supermarkets. It is great in sauces, marinades and dressings