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CHUNKY CRANBERRY JAM
by Ronny Wheeler, Apt 10

Ingredients:

1 pound cranberries

1 hard apple such as Arkansas Black or Granny Smith, peeled, cored
and sliced into 1/2-inch chunks

1 cup water

2 cups sugar

1 tablespoon chopped fresh ginger or crystallized ginger

3 inch cinnamon stick

zest of 1 orange in finest possible threads

1 teaspoon vodka

1/4 cup chopped pecans

1: Rinse cranberries and put in a kettle with water, cubed apple,
ginger, cinnamon stick, and orange zest. Bring to a boil and simmer
for 5 minutes until berries pop.

2: Add sugar to the kettle and return to a gentle boil, stirring
constantly. Once the sugar has fully dissolved, add vodka and nuts
and cook for 2-3 minutes more until thickened, stirring carefully to
prevent scorching.

3: Remove cinnamon stick and serve or refrigerate in a covered
container for up to two weeks. If you want to can the jam: ladle hot
jam into prepared 1/2 pint jars and seal. Process sealed jars in a
boiling water bath for 10 minutes.



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