FOR HOMEMADE CRANBERRY JAM:
Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
Cooks' note: Jam can be made 4 days ahead and chilled, covered.
Makes about 2 cups --- Active time:15 min --- Start to finish:1 hr
This Recipe for the jam is by Ruth Cousineau