Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as strawberry or cranberry, as well as savory preserves of vegetables, such as tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; jams, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used.
1. Peel and finely slice the onions, peel and finely chop the garlic, then deseed and finely slice the chilies.
2. Place the onions, garlic and chilies in a large pan over a low heat with a little oil and sweat down for 8 to 10 minutes, or until soft but not colored.
3. Add the cranberries, sugar, vinegar and 50 ml of water.
4. Simmer gently for 15 to 20 minutes, or until the berries are soft and breaking down but still just holding their shape.
5. Gently mash a little and cook for a further 15 minutes, or until thickened and jammy.
6. Season with sea salt, black pepper and a drizzle of oil, then allow to cool.
7. Spoon into sterilized jars and tuck in when it’s cooled. It keeps for 1 week.