Cranberry sauce may be a go well with a roast, but did you know you can make one that doubles as a jam?
According to Chef Sam Short from Roberta’s, the key to this cranberry sauce-jam is high heat: cranberries naturally contain a lot of pectin, which helps keep them nice and firm. When the sauce is heated to a high temperature — rather than the slow temperature many cranberry sauces call for — it acts like a glue, turning the sauce into a jam when you refrigerate it later.
The recipe for this is quite simple. You’ll need:
- 600g of cranberries
- 1 cup of sugar
- 1 pinch of salt
- 1 pinch of cayenne pepper
- an orange
Wash the cranberries, and put them in a pot with the sugar, salt, and cayenne pepper. Zest and juice the orange into the pot, then bring the whole mixture to a boil on high heat. Stir it until it reaches a more sauce-like consistency. You can serve it warm with your roast dinner, then put the rest in a jar in the fridge. When you’re done, grab some of the delicious now-jam for some toast with breakfast.