Wow! It has been a bit. I’m so sorry for not posting as frequently as I normally do. Those Tuesday deadlines slipped by with my corneal ulcer, vacation and sluggishness. Thank you for hearing me out and being there! I wanted to kickstart my return with a post I wanted to share prior to Thanksgiving. The great thing is that dish complements a festive Christmas, Hanukkah, holiday dinner/party and even the ugly sweater shindig or that morning toast as well. It’s deep red color, tartness and seasonal usefulness round out this dish to be a top contender during the holiday feast.
Oh, and yes, I like this on latkes…
Let me get right to it because before you are done reading this post, it will probably be ready for eatin’!
2 tbsp. coconut sugar
1 tbsp. granulated sugar
2-3 tbsp. chia seeds
1/2 c. apple cider
12 oz. fresh cranberries
Dissolve sugar in cider over low heat on the stove.
Add cranberries when the solutions starts to bubble on the side of the pot or in my case the dutch oven. Stir the cranberries so they are all coated in the sugar and cider solution.
Optional: Cover with a lid for 3 minutes to help steam and prevent juices from splattering everywhere as the cranberries pop.
Or you can just reduce the heat to a low simmer for about 8-10 minutes. Next add the chia seeds in increments. If you want the jam to be thicker let it simmer more and add more chia, if you like it looser don’t add chia seeds.
Enjoy! And ciao for now.