Makes about one quart
A few of you asked about my recipe, so I figured I'd share it with you again. I created it two years ago, and it was featured on the blog I used to write for Relish Magazine last November.
One 12 ounce bag fresh cranberries, rinsed and picked over
1/2 cup water
1/2 cup granulated sugar
3/4 cup packed brown sugar (light or dark is fine)
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
Freshly ground black pepper, to taste
Add all the ingredients to a heavy-bottomed 2-quart pot, and stir to combine. Cover pot and bring mixture to a boil over medium-high heat (keep a close eye because if it boils over it'll make a mess of your stove—I speak from experience and too much multitasking!).
Remove lid, reduce heat to a simmer and let cook, stirring occasionally, until thick and jam-like, about 15 to 17 minutes. Let cool to room temperature or chill before serving. May be prepared and stored in a glass container 3 to 4 days in advance.