Ben Lippett served up a delicious cranberry and Scotch bonnet chilli jam on Saturday Kitchen.

The ingredients are: 500g frozen or fresh cranberries, 1 red chilli, roughly chopped, 1 Scotch bonnet chilli, seeds removed if preferred, roughly chopped, 40g fresh root ginger, peeled and chopped, 110g caster sugar, 120ml apple cider vinegar, 1 cinnamon stick and pinch of salt.

See recipes by Ben in his book titled: How I Cook available from Amazon now.