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The Belleau Kitchen 'Random Recipe' Challenge - Cranberry Jam Recipe
A couple of weeks ago the lovely Dom of Belleau Kitchen announced he had decided to set up his own blogger challenge. The idea behind the 'random recipe' challenge was to rediscover old cookbooks that you really should use but don't, I have been trying to do this rather successfully since the start of the year so this challenge really appealed to me.  Dom instructions were as follows: 1. take all your cook books off the shelf and shuffle them ( a friendly giant will help) 2. close your eyes and run your fingers down their spines and stop at a random book 3. now, close your eyes again and randomly open the chosen book at a page 4. cook this dish (if it's something you've cooked before then turn to the very next page and cook that dish)... and don't cheat... (do it with a friend in the room who will make you stick to it...) it's a challenge after all and you're only cheating yourself... this is specifically designed to take you out of your comfort zone...! 5. post it up on your blog, with a link to this page and then email me with a link at dom@thepersuaders.co.uk so I know you've joined in, you can also attach the badge to show people you're taking part. Pretty scary stuff this random recipe thing! Admittedly I didn't pull all my books off the shelves but I took a good 30 or so that I know I haven't used for a while down and spread them out on the floor. I closed my eyes, spun in a circle a few times and ended up pointing at...  I love Tessa Kiros' books, they're beautifully written as well as aesthetically beautiful but admittedly I have only tried one of two of the recipes, despite having the book for ages, so I was happy with my selection. I closed my eyes and randomly opened the book..it was a chapter page! Anti-climax much? I tried again...(please be a cake, please be a cake).. and landed on this recipe for Lingonberry or Cranberry Jam. I was a little apprehensive, I have been meaning to make my own Jam for ages but never seemed to get around to it. What about sterilising the jars? What if I get the dreaded jam mould? What if it doesn't set? I needn't have worried, this recipe was a breeze and I'm so glad I decided to take part in this challenge, it really did push me to make something I out of my comfort zone and rediscover a brilliant book that I should definitely be using more. The deadline for random recipes isn't until 27th Feb so you still have plenty of time to join in the fun.  This jam is tart, rather than sweet and is delicious served with meats and game. Make it in a heavy-based saucepan, the jam will be ready to eat once it has cooled but you can also seal it in jars and store for when you need it. Find info on sterilising jars here. Cranberry or Lingonberry Jam Recipe from - Falling Cloudberries by Tessa Kiros Makes 500ml (2 cups) 500g frozen or fresh lingonberries or cranberries 200g caster sugar Finely grated rind and juice of 1 lemon 1 small apple, peeled and cored Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice. Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add ½ cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened. Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.  I'm terrible at sticking to monthly challenges, as I'm sure you have noticed but I will really try to stick with this one. It's a brilliant exercise and such a fantastic way to broaden your cooking/baking horizons, I can't wait to see what recipes other bloggers ended up with. 
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