Cranberry-vanilla jam

Ingredients for 1 servings:

• 125 g cranberries, fresh
• 65 ml water
• 1 ½ tbsp xylitol (sugar substitute)
• ½ pack of vanilla pudding powder
• 1 heaped tsp xylitol (sugar substitute)
• 65 ml water

Instructions

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

for filling pastries, for pudding, dessert and porridge or simply on bread

Wash the cranberries, bring to a boil with 65 ml water and 1.5 tbsp sugar, and simmer briefly until some of the berries burst. Do not simmer for longer, as this will make them bitter. Meanwhile, mix the custard powder with 65 ml water and 1 tsp sugar and add to the simmering cranberries. Bring to a boil briefly while stirring, then remove from the heat. Allow to cool and use again. You can also pour the cranberry puree into jam jars while it is still boiling hot and seal tightly immediately like jam. Once cooled, store in the refrigerator. This way, it will keep for a few weeks.