This delicious seasonal treat is actually two recipes: one for spicy cranberry chia jam and one for my favorite granola.
Cranberry Chia Jam (makes about 1 to 1/2 cup jam)
- 2 cup cranberries, fresh (not frozen)
- 3 tbsp chia seeds + 5 tbsp water (let sit 10 minutes)
- 2 tbsp maple syrup (more or less to taste)
- 1 tsp fresh ginger, grated
- 1 tbsp orange juice (optional)
- splash of water to blend
Favorite Granola (makes 3 cups)
- 2 cup oats
- 1/4 cup popped quinoa
- 1/4 cup pumpkin seeds
- 1/4 cups cranberries, fresh & crushed (use bottom of glass to crush)
- 1/4 maple syrup (more or less to taste)
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp cardamom (Love this fair trade certified brand: Frontier Coop) not sponsored!
- pinch of salt
- chopped dark chocolate bar (Love this new incredibly healthy chocolate brand: Flavabar) not sponsored!
Put fresh cranberries and a few tablespoons of water in a sauce pan, turn heat on medium high and use the bottom of a tall glass to start crushing or popping the cranberries as the water sizzles and cranberries warm up. Once every cranberry is crushed open, make sure the cranberry pulp is a bit liquidy (not a stiff pulp) and a bit warm. Don’t let it bubble much, you are just trying to loosen it, not cook it. Cooking cranberries reduces the levels of vitamin A and C that they are so famous for!
Then stir in the chia pudding, syrup, ginger, juice and stir until combined and warm. Again, don’t try to bubble it, you are just trying to combine it. Taste test at this point. Cranberries are terrifically sour, and you might need more maple syrup – I like don’t like things sweet so I may have added too little for your taste. Let this jam cool before building a parfait. You can also store in the refrigerator, probably a day or so although it is best freshly cooled – over time it will thicken and sour.
To make the favorite granola
Mix all ingredients in a bowl with a spoon, except the chopped chocolate bar.
Spread on a cookie sheet lined with parchment. Toast in oven at 300 degrees F only 5-10 minutes, don’t over brown. Cool completely. Then, only when it is completely cool, toss with chopped chocolate and store in an airtight container in the refrigerator for about 2 weeks (it will soften) or in pantry for 1 week (to remain crispy). Maybe longer, ours doesn’t last a week.😀