In the spirit of the holiday season, we figured Cranberry Chia Jam was a must-make! Use your favorite Almond Cow plant milk to whip up this jam in no time.
Time: 10 minutes active time
- 2 cups Frozen cranberries
- ¼ cup Cranberry pulp*
- ¼ cup Plant milk
- 3-4 tbsp Maple syrup, depending on sweetness preference
- 1 tsp Vanilla extract
- 2 tbsp Chia seeds
Cook the cranberries in a saucepan on medium-high heat for several minutes, stirring often until the mixture breaks down, softening to your liking.
Add the cranberry pulp* and plant milk, and continue to cook the mixture down, mashing the cranberries until they are as smooth or as lumpy as you like.
Remove from heat and stir in the maple syrup, vanilla extract, and chia seeds.
Transfer to the fridge for at least 30 minutes to firm up! Enjoy.
*Use the pulp from our Cosmopolitan for this recipe!