And we’re back!
It’s been an extremely busy, happy holiday season. I’m back in my hometown, visiting old friends, sharing meals with family and soaking up all of the cheer I can before the cold, longing feeling of winter sinks in.
I’ve been eating all of our family favourite recipes: shortbread, green bean casserole, my grandmother’s signature stuffing and my mom’s cranberries.
Her homemade cranberries are to die for. It’s more of a savoury chutney, with apples and raisins.
The most perfect bite of Christmas dinner is always turkey, stuffing, gravy and just a hint of that cranberry chutney.
For this recipe, I did a simplified version. The onions make it savoury, the cranberries make it tart and the sugar blends all of the flavours together.
I used this recipe for some New Year’s Eve appetizers, mixed in with cranberry pepper Boursin (heavenly!) and bacon, wrapped in a wonton.
Cranberry onion jam
- 2 cups fresh cranberries
- 1/4 cup chopped red onion
- 1 tbsp butter
- 1/2 cup brown sugar
- 1 tbsp cider vinegar
- 1 tsp cinnamon
- 1 pinch of cloves
- 1 tsp salt
- In a medium-sized pot on the stove, add cranberries, onions and butter. Cook until cranberries are starting to shrink and onions are translucent.
- Add sugar, vinegar and seasoning. Continue cooking on low for another 20 minutes.
- Set aside to cool. Store in a jar or an airtight container for up to five days.