"Cranberry jam infused with SIMI Alexander Valley Landslide Cabernet Sauvignon is a unique way to spice up your average cranberry compote. The infusion adds a fruit-filled flavor to this classic garnish."
1 pound whole cranberries, fresh or frozen (about 5 cups)
1 cup SIMI Alexander Valley Landslide Vineyard Cabernet Sauvignon
1 cinnamon stick (about 2-inches)
Zest of half an orange or tangerine, removed with a microplane grater
Zest of half a lemon, removed with a microplane grater
2 cups sugar
1/4 cup walnuts, pecans or pistachios, roughly chopped (or more to taste)
Combine the cranberries, wine, cinnamon stick and zests in a small pot. Bring to a boil and cook over medium heat for 5 minutes, or until berries burst and collapse.
Stir in the sugar and nuts. Stirring constantly, reduce the mixture over medium heat for 5 minutes, or until thickened to your liking. (To test the set, put a half-teaspoon of hot jam on a chilled saucer in the freezer for 60 seconds. If it’s runny when cold, reduce for a minute or two longer.)
Pour the hot jam into jars or any other airtight container. Store the cooled jars in the refrigerator for up to a month.