Cranberry-pine jam

Ingredients for 2 servings:

• 400 g cranberries, fresh
• 8 cl schnapps (pine schnapps), alternatively herbal schnapps
• 400 g gelling sugar 2:1
• 6 cinnamon blossom(s)
• 2 carnations
• e.g. maple syrup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Autumn forest as a spread

Rinse and halve the cranberries, removing any overripe or rotten fruit. Perfect berries have firm skins and white flesh with an apple-like consistency. Place the cranberries and the Swiss stone pine schnapps in a small saucepan. Add the gelling sugar, spices, and a little maple syrup, and bring to a boil over medium-high heat. Let the cranberries simmer for about 3 minutes. Once boiling, transfer the mixture to a tall container and blend with a hand blender until smooth. Strain the purée back into the saucepan through a fine sieve, removing any small cranberry seeds. Simmer the jelly for another minute, then immediately fill sterilized screw-top jars to the brim and let cool.