We finally got back home to our own apartment this weekend, and while it is nice to sleep in our own bed again, I definitely miss watching Mia. Kramer and I even spent a little time looking at adoptable dogs last night, but it’s all wishful thinking because I don’t think we’ll be getting a dog any time soon. Our place is just too small and we’re gone for too long during the day – I’d feel way too guilty to get a dog only to leave it alone for most of the time. One day, though, we’ll get one. Kramer and I are particularly fond of vizslas, so of course we had to watch about one thousand videos of vizsla puppies on YouTube last night before we went to bed. I had two of them growing up (our current one, Tessa, still resides happily with my parents in Scottsdale), and when I first met Kramer, he was vehemently opposed to dogs…until he got to know Tessa, of course. Mom, can you please just send Tessa out here for a few weeks? She probably needs a vacation. Aside from wanting what we can’t have, Kramer and I had a great weekend. We met up with some old friends from high school who were in town – it’s always good to reconnect, catch up, and have a few drinks. One of our friends even ended up moving into an apartment about two blocks away, which is great because I love our neighborhood and I want everyone to move here. We had dinner at our standard “someone is in town and we want to show them around” spot, Pies ‘n’ Thighs, followed by drinks with a view at Berry Park, then on to Harefield Road at the end of the night. On Saturday, Kramer and I took it easy, had dinner at the Alewife with Morgan, and greeted Tom and Valerie before heading home. On Sunday, we walked over to Bushwick Open Studios, which was a collection of open studios and apartments showcasing local artists. It was happening all over Bushwick/Williamsburg, and while I had my doubts, I ended up having a really good time! Some of the art was absolutely incredible (I’m partial to sculptures and metal work, but I saw some great paintings and photos, too), and we ended the tour with watermelon beers and bacon wrapped hot dogs from The Anchored Inn.
Now, this is certainly not your typical jam, but I thought, why not do something a bit different than the usual strawberry or grape? I not only love the bold spices in this cranberry-fig jam, but I especially love the textures. There are bits of juicy cranberries, sweet figs, and jumbo golden raisins throughout the jam, so you get a burst of flavor with every bite. This is easy to make, and definitely cheaper than buying a specialty version of the same thing at the store (I’ve seen jams for $10 in Manhattan a jar, for crying out loud), plus the zing from all of the bright fruits and aromatic cinnamon will help wake you up in the morning as you enjoy this on toast, in yogurt, or even with some granola. Save this recipe for your holiday gift baskets, too, because a jar of this is an unexpected and surprisingly delicious present that will certainly be appreciated.
Walking around Long Island City with Morgan.
On the waterfront with Mia – Kramer is so over getting his picture taken.
Mia was very interested in my camera bag.
Now, on to the jam! Combine all of your ingredients in a medium sized pot.
Bring to a boil, then to a simmer.
Simmer for 20 minutes or so, until the jam has thicken substantially, then remove from heat and allow to cool before storing.
- 12 ounces fresh or frozen cranberries (if using frozen, don't thaw out beforehand)
- 12 dried figs, minced
- 1 cup brown sugar
- ½ cup cider vinegar
- ½ sweet onion, minced well
- ⅓ cup golden raisins
- 1 1-inch piece of ginger, minced finely
- ½ teaspoon mustard seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- juice of 1 orange
- juice of ½ lemon
- In a medium to large sized pot, add in all of your ingredients and stir together well. Bring everything to a boil, then reduce the heat to medium and simmer for 20 minutes or so, stirring frequently, until the jam has thickened quite a bit (it will thicken more as it cools, though).
- Remove the pot from the heat and allow it to cool slightly. If you'd like to store the jam in mason jars, sterilize the jars in a pot of boiling water, then add the jam to the hot jars, seal, and store for up to 3 months, otherwise, you can store this in an airtight container in the fridge for up to 2 weeks. This jam goes well on toast, in yogurt, on top of oatmeal, with granola, and more.