Cranberry and Orange Cram

Gochugaru Girl has the perfect accompaniment to the foods of Christmas.

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The problem is what to call it.

This easy and versatile recipe was anything but easy when it came to naming it. I had to turn to my Chambers dictionary for the definitions to the following words which I wanted to use:

Compote           fruit stewed in sugar or syrup

Relish                 an appetizer, condiment

Jam                     a conserve of fruit boiled with sugar

In truth, all these words describe an aspect of the cranberry and orange accompaniment.

So I have decided to make up a new noun and call it a cram, which is what you get if you squash these words together.

As a verb, cram really describes the state of the cranberries and oranges as it cooks in the pot: to press closely together.

 

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It also describes what eating at Christmas is all about: to fill to superfluity; to overfeed; to feed with a view to fattening.

The Cranberry and Orange Cram can be used to accompany any of the following: cold ham, hot turkey, Holiday Fir Tree Cake, sausages, sausage pie, pork pies, vanilla ice cream, breakfast brioche, croissants…

The recipe below yields enough to fill 5 small jars. It doesn’t contain too much sugar, so please add more if you prefer a sweeter cram.

 

For the Cram:

900 g fresh cranberries, rinsed

300 g caster sugar

Grated zest of 3-4 oranges

200 ml freshly-squeezed orange juice

 

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How to Make:

Place the cranberries, sugar, orange zest and juice into a large pot.

Simmer for 10-15 minutes, stirring with a wooden spoon occasionally to break up the cranberries.

Cool and then store in the fridge for up to two weeks or freeze for as long as you like.

 

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