I love baking and I often get my children involved especially near Christmas. It can be very therapeutic and calming with Christmas music in the background, candles and fairy lights lit.
I would like to share this recipe for Cranberry and Almond Thumbprints which are Vegetarian, Low Sodium and Soy-Free.
Start by making the Cranberry Jam.
Ingredients - Cranberry Jam:
2 ½ cups cranberries, fresh or frozen (295 ml)
1 cup granulated sugar
1 cup water
⅓ cup orange juice
1 tablespoon lemon juice
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon coarse salt
⅛ teaspoon ground cardamom
Method for preparing the Cranberry Jam:
Combine cranberries, 1 cup granulated sugar, water, orange juice and lemon juice in a large saucepan.
Bring to a boil over high heat. Cook, stirring occasionally, until the cranberries burst, about 5 minutes.