Look for local cranberries and Clear Creek’s pear brandy for this thick, sandwich-friendly jam.
2 Anjou pears, peeled, cored, and chopped
1/2 cup sugar
2 tablespoons water
1/2 cup pear brandy, divided
Pinch salt
1 cinnamon stick
1 1/4 pounds (20 ounces) cranberries
Bring chopped pear, sugar, water, 1/4 cup of the brandy, salt, and the cinnamon stick to a simmer in a medium saucepan, stirring until the sugar has dissolved. Add the cranberries, and cook and stir at a low simmer, mashing the berries against the side of the pan as they pop, for about 15 minutes, until most of the berries have popped. Stir in the remaining 1/4 cup brandy, and let cool. (Jam will thicken upon standing)
MAKE AHEAD: Jam can be made up to a week in advance. Cool and store covered in the refrigerator.
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