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.