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The people of Trentino usually garnish roasted meats, especially venison, with cranberry jam (Vaccinium vitis-idae ) – a small evergreen shrub of the Ericeae family, widespread in the hilly and mountain areas of Italy, especially in the Alps and the northern Apennines.

This preserve is made like any other jams: fruits, rich in iron, vitamin C and fibre, are cooked at low heat, sifted, and eventually mixed with cinnamon, sugar and cloves. When the sugar is completely dissolved, the jam is ready.

This delicious preserve can be kept in glass jars, in cool and dry places. Although it can be kept for a couple of years, it is advisable to enjoy it within the year.

This post is also available in: Italiano (Italian)