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Chilli Onion and Cranberry Jam

Serves4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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
 5 cm piece fresh ginger, peeled, finely grated
 1 tbsp olive oil
 1 tsp sea-salt flakes, crushed
 ¾ cup water
 2 cups white sugar
  cup red wine vinegar
 ½ cup port, mirin or sweet sherry
 ½ cup dried cranberries or craisins
1

Thinly slice the onions and place into a medium saucepan. Stir in the chilli, garlic, ginger and oil

2

Uncover and remove the paper. Add the salt, water, sugar, vinegar and port. Bring to the boil, stirring to dissolve the sugar

3

Reduce heat, boil gently for 30 minutes or until jam reaches setting point (see tip). Remove from the heat, stir in the cranberries

4

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

5

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
Mirin is a low alcohol rice wine found in the Asian section of supermarkets. It is great in sauces, marinades and dressings