Cranberry and Ruby Port Jam
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The color of this not-too-sweet jam is a chocolate-red, and the nuts add an earthy crunch. It is important to use medjool dates, and I’ve found both the taste and the color of organic cranberries to be richer. This jam is lovely served on simple toast, dolloped on a baked sweet potato or spread on a smoked turkey and Gruyère sandwich. It also makes a thoughtful hostess gift. Store in the refrigerator but bring to room temperature to serve.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1/4 cups Texas pecans, chopped or broken into small pieces
- 4 soft medjool dates, chopped or snipped into small pieces
- 1 cups light or dark brown sugar, packed
- 12 ounces fresh or frozen organic cranberries, rinsed and drained
- 1/4 cups orange juice
- 1/4 cups Pedernales Cellars Texas Ruby port
Cranberry and Ruby Port Jam Directions
- In a heavy 2-quart saucepan with a lid, toast the pecans over medium heat—stirring with a wooden spoon until aromatic, about 2 minutes.
- Stir in the dates and the brown sugar and mix until combined.
- Add the cranberries, orange juice and port and cook, covered, until the mixture comes to a boil.
- Adjust the heat so that the mixture gently simmers and cook, uncovered, for about 15 minutes—stirring occasionally and squishing some of the berries against the side of the pan until the sauce becomes thickened.
- Remove from the heat to cool completely, then store refrigerated in a lidded glass container.
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