Defrost the cranberries. Slice the oranges, mix with the cranberries (and their juice) and the preserving sugar. Cover and let stand for one night. Then bring the mixture to a boil, stirring throughout. May still need a little tap water for this. Boil the jam on the plate for 5 minutes. Then stir in the finely chopped habanero chilies. Bring the jam to the boil again, then fill into hot rinsed jars. Close with lid. Keeps unrefrigerated for several weeks.
Info: Alternatively, instead of cranberriesin effectu, you can use other berries, such as cranberries.
Habanero chilies are ultra hot. If you can’t find any, you can use other chilies, e.g. peppers from the supermarket. But of these afterwards 3-4 pieces.
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