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Spiced cranberry and tomato jam

Cranberry sauce is an important element of a traditional Christmas menu. However, I prefer chutney with the leftovers (and blue cheese!) so I always make  some special version for the festivities. This spiced cranberry and tomato jam is a good substitute for cranberry sauce! It also makes a lovely gift to friends!
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g fresh cranberries
  • 2 medium tomatoes
  • 50 g raisins
  • 1 shallot chopped
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 200 g soft brown sugar
  • 150 ml water
  • 100 ml apple cider vinegar

Method
 

  1. Put the tomatoes in bowl, then pour boiling water over them. Soak them for a couple of minutes, then remove & discard their skin. Chop the flesh into small cubes.
  2. Put the tomatoes, raisins, cranberries in a heavy-based pan. Bring to the boil and simmer for 15 minutes.
  3. When the cranberries start to burst, add the sugar, spices and vinegar. Cook for 35-40 minutes under cover, stirring occasionally.
  4. When you get a dense jam, coating the back of a spoon, turn off the heat and let it cool.
  5. When cooled, spoon the jam into sterilised jars, seal and store in the fridge.