3tablespoonchia seeds + 8 tablespoon water (let sit 10 minutes)
2tablespoonmaple syrup (more or less to taste)
2teaspoonfresh gingerpeeled and grated
1tablespoonorange juice
splash of water to blend
Instructions
To make the chia jam
Make chia pudding by mixing the chia seeds and water and set aside for 10 minutes.Peel ginger with the back of a spoon, dice up meat and push into a garlic press to release juices. Then stuff the pulp and juice into a tablespoon to measure out two. If you have any to spare, put it in a jar with water, refrigerate overnight, and you have a morning ginger shot!
Put fresh cranberries and a few tablespoons of water in a sauce pan, turn heat on medium low and using the back of a spoon or spatula, crush and pop the cranberries as the water sizzles and cranberries warm up. Don't let the pulp dry out, you just want them popped, pulpy and a bit warm. You don't want to cook cranberries; cooking them reduces the levels of vitamin A and C that they are so famous for!
Turn off the stove, and stir in the chia seed mixture, syrup,ginger, orange juice and water.Stir it all together and if you have to turn on the stove to warm it a bit to help combine the mixture, do so but be careful not to cook or dry it out.
Taste test at this point. Cranberries are terrifically sour, and with the addition of ginger, 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 refrigeratora few days or so although it is best freshly cooled on the same day it was made.