Cranberry-chilli jam

I had this idea floating around in the back of my mind for a while already, but I wanted to wait 'til cranberries were in season and hell yeah they finally are! So, I bought fresh cranberries and a bunch of chillies and starting looking around for ideas and how to handle this thing for the perfect taste and consistency. I ended up fooling around and adjusting along the way! I'm really pleased with my cranberry-chilli jam! Ingredients: • 600 gram fresh cranberries • 4 large red chillies • 4 small Thai red chillies • 1 white onion • 4 cloves of garlic • 3 cm fresh grated ginger • 4 tablesp. lemon juice • zest of 1 lemon • 3 tablesp. fishsauce • 500 ml water • 250 gram jelly sugar (the kind you use to make jam) • 200 gram sugar • 2 teasp. salt • 1. Put a little bit of oil in a large pan. Cut your onions and garlic in small pieces. Don't worry about the look, they'll end up in a kitchen machine anyway. Slowly cook them on low heat. You don't want them to turn brown, you just want them soft.

2. Cut the large chillies in big chunks and throw them in the pan with the cranberries and the water. Boil the cranbarries until they are soft and pop open. You can actually hear their skin pop.

3. Add all the other ingredients except for the small chillies and boil softly for a while, until all the sugar's disolved. Once everything is cooked and starts to thicken, get your blender and blend the whole thing until you like the consistency. I don't like it too smooth. 4. Cut up the Thai red chillies in small pieces and add after blending, so you'll end up with nice, spicy chunks in the sauce. Add as many as you like if you want it less or more spicy.

The best way to store the sauce is in a sterile jar. Cook the jars to sterilize them and add the jam when it's still piping hot. Put the jars upside down until the sauce has cooled down (best overnight). The jam is amazing with cheese, asian snacks or a nice rise dish!