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Recipe: Chilli, onion and cranberry jam

Looking for that wow-factor side dish to level up your Christmas Day lunch? This is the one for you!

If you haven't tried making your own jam yet, now is the recipe to start. Simple flavours melt together and simmer slowly to bring you a festive side that's sure to please your Christmas guests.


  • 4 medium red onions (750g), peeled, halved
  • 6 long red chilli, finely chopped (seeds in)
  • 2 large garlic cloves, crushed
  • 5 cm piece fresh ginger, peeled, finely grated
  • 1 tbsp olive oil
  • 1 tsp sea-salt flakes, crushed
  • ¾ cup water
  • 2 cups white sugar
  • ⅔ cup red wine vinegar
  • ½ cup port, mirin or sweet sherry
  • ½ cup dried cranberries or craisins


  1. Thinly slice the onions and place into a medium saucepan. Stir in the chilli, garlic, ginger and oil
  2. Uncover and remove the paper. Add the salt, water, sugar, vinegar and port. Bring to the boil, stirring to dissolve the sugar
  3. Reduce heat, boil gently for 30 minutes or until jam reaches setting point (see tip). Remove from the heat, stir in the cranberries
  4. Spoon hot jam into hot sterilized jars. Seal. Turn upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 6 weeks
  5. Serve jam with turkey, ham, pork and seafood

Recipe notes & tips

  • To check if jam has reached setting point, Drop one teaspoon of jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is chilled. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready. If not, continue cooking in 10 minute bursts and test again.
  • Mirin is a low alcohol rice wine found in the Asian section of supermarkets. It is great in sauces, marinades and dressings.

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