Spiced Cranberry Cabernet Jam

Ingredients

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

Directions

1. Give the fresh cranberries 8 to 10 quick bursts in a food processor, just until roughly cut up. Scrape them into a large pot with a heavy base, then pour in the wine and 1/2 cup of water. Add the star anise and cinnamon sticks. Let the pot come up to a boil, reduce the heat, and simmer until the berries are tender, about 10 minutes.
2. Scatter the pectin across the cranberry mixture and stir it in. Add the butter and stir. Bring it back to a boil, then stir in the dried cranberries followed by all of the sugar at once. Bring it to a boil again and keep it boiling hard for 1 minute.
3. Take the pot off the heat and use a cold metal spoon to lift away any foam on top. Pull out the star anise and cinnamon sticks and throw them away. Ladle the jam into hot, sterilized jars, then process the jars in a hot water bath for 10 minutes.