Cranberry jam

Bought frozen cranberries to make X'mas roast duck sauce, and have a lot left behind in the freezer. The simplest way to use them up is to turn into jam for storage, to be used on bread, to accompany roast meat (re-cook with soy sauce & mix spices) and use as tart filling.

1. Cook cranberries with equal volume of water, 1/3 to 1/2 by weight of brown sugar, a lot of minced ginger, and candied citrus peel (or lemon zest), bring to boil and simmer for 15 minutes, cover with lid and let it cool down.

2. Use a potato press to squash all the unbroken berries, bring to boil again, check seasoning, and spoon into clean jam jars.