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Chilli Onion and Cranberry Jam

Yields4 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

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


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

Servings 0