Spiced Cranberry Cabernet Jam Recipe

• One (12-ounce) bag fresh cranberries
• 1 3/4 cups cabernet sauvingnon
• 2 whole pieces star anise
• 2 cinnamon sticks
• 1 (1.75-ounce) package regular powdered fruit pectin
• 1/2 teaspoon butter
• 1/2 cup dried cranberries, chopped
• 4 1/2 cups granulated sugar

1. Pulse the cranberries in a food processor until they are coarsely chopped, about 8 to 10 short pulses. Transfer them to a large, heavy-bottomed pot and add the wine, 1/2 cup of water, star anise and cinnamon sticks. Bring to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes.
2. Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil. Add the dried cranberries and then the sugar all at once. Return the mixture to a boil and boil hard for one minute.
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Remove and discard the star anise and cinnamon sticks. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

fresh cranberries, cabernet sauvingnon, anise, cinnamon sticks, regular powdered fruit pectin, butter, cranberries, sugar

Taken from www.seriouseats.com/recipes/2012/12/spiced-cranberry-cabernet-jam-recipe.html (may not work)