Cranberry Apple Chia Jam. When I was doing my shopping this week I came across some frozen cranberries in the freezer section. This is not an item that I often see, so I quickly snapped them up to try them out. Now I know fresh cranberries are tart and these were no exception. The kids tried them and screwed their faces up as they spat them back out.
Ok, so now I have half a kilo of cranberries and I have to find a way to use them.
So jam it was to be. I knew I could sweeten them up just enough to balance the strong tart taste, but without having to sugar load the dish. Combining them with some stewed apples brought out a natural sweetness and a dash of maple syrup was all that was needed to make it delicious.
This recipe is the same base as the Raspberry Chia Jam, so it shows just how versatile this jam recipe is. You can really mix it up to suit what ever fruit you have in season that you need to use up.
- • ¾ cup cranberries thawed
- • ½ cup apple peeled and finely chopped
- • 1 tablespoon water
- • 2 tablespoon maple syrup
- • 1 teaspoon natural vanilla extract
- • 1.5 tablespoon chia seeds
- Finely dice the apples and place them in a saucepan with the water, cranberries and maple syrup.
- Bring the mixture to a gentle simmer and let it cook until the apple is tender and the cranberries can be crushed or popped with a fork. Add a little extra water if it evaporates too quickly and dries out.
- Mash the mixture with a fork slightly so it is a chunk style sauce.
- Stir through the vanilla and chia seeds.
- Pour the mixture into a glass jar and seal it with a lid. Place the jam in the fridge for at least two hours, or overnight to set.
- Store the jam in the glass jar for up to 10 days in the fridge.