James Martin's cranberry sauce and chilli jam
We’ve got just over a week of lockdown left, so it’s the perfect time to get ahead with some Christmas prep! James Martin’s showing us how to make his quick and easy cranberry sauce and chilli jam, which will keep until December 25th.
Cranberry sauce
Ingredients
600g fresh cranberries
200g caster sugar
150ml red wine
2 sticks cinnamon
5 cloves
2 star anise
1 orange, rind of
1 lemon, rind of
To serve
Tunworth cheese, vacherin cheese, stilton, grapes, crackers
Method
1. On the hob, place all of the ingredients into a pan and bring to the boil, then simmer for 15 minutes. Spoon into sterilised jars.
2. Serve with the cheeses, grapes and crackers
Homemade chilli jam
Serves: 4
Ingredients
For the chilli jam
1 red onion, peeled, diced finely
2 red peppers, cored, deseeded, diced finely
3 red chillies, deseeded, diced finely
3 garlic cloves, peeled, diced finely
2 lemongrass stalks, tough outer layer removed, finely chopped
150ml red wine vinegar
400g tin plum chopped tomatoes
5 fresh tomatoes
200g soft brown sugar
For the cod
4 x 200g cod fillet
25g butter
15ml veg oil
Salt and pepper
To serve
Aioli and watercress
Method
1. To make the jam, pop the red onion, red peppers, chillies, garlic and lemon grass into a food processor add a third of the vinegar and all the tomatoes and blitz until smooth. Pour into a pan with the rest of the vinegar and sugar and bring to the boil, then simmer for 45 minutes.
2. Pan fry the cod in butter and vegetable oil for 2 to 3 minutes, flip over and cook for further 2-3 minutes and season
3. Serve the cod with chilli jam, a watercress sprigs and aioli
Note: this makes a lot of chilli jam but it can be stored in a sterilised jar in the fridge for a month.