Advent Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml red wine, dry
- 100 ml orange juice
- 1 lemon (s), juice and grated zest
- 0.5 teaspoon ½ cinnamon
- 0.5 ½ kl. Bottle / s bitter almond flavor
- 1 vanilla pod (s)
- 100 ml rum
- 150 g cranberries, dried
- 30 g flaked almonds
- 500 g apples, sour, peeled and pitted, weihed
- 500 g preservin suar 2: 1
Print Recipe
Pin Recipe Instructions
- The day before, bring the red wine to the boil with orange juice, lemon juice, lemon peel, scraped out vanilla pod, vanilla pulp, bitter almond aroma and cinnamon and let it steep overnight. Soak the cranberries in 100 ml rum overnight. Roast the flaked almonds in a pan until light brown. You can do that the day before.
- The next day, peel and core the apples and weigh 500 g. Dice small and let simmer with the almonds in the red wine for about 10 minutes. Then fish out the vanilla pod, add the preserving sugar and simmer for another 4 minutes.
- Immediately put into hot rinsed glasses, turn them upside down for a short time.
- This jam can be kept for about 6 months.
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