They’re finally here! I’ve been waiting so long for them to arrive: I had no more cranberry jam left from last year and I was starting to crave. If you have a passion for cranberries and you love marmalade (like I do) you’ll love this jam. I use it at breakfast on my bread & butter, or as a filling for pies, but if you halve the amount of sugar, the same ingredients will make a wonderful sauce to accompany your big fat turkey. photos by Coco Zordan
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“I-Love-Cranberry” – Jam and Sauce
cakeTags
archive best cranberry jam cardamom seeds (or ground cardamom) chopped pecans chopped up apple chopped up orange cinnamon cranberries cranberry marmelade cranberry orange jam cranberry sauce currants delish cranberry jam jam lemon juice lemon juice (opt) or orange juice or orange juice (opt) orange zest sugar thanksgiving cranberry sauce thanksgiving recipe water whole cranberriesThe Recipe
Servings
5 jars
Prep time
10 min.
Cooking time
15 min.
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Ingredients
- SAUCE to serve with meat
cranberries 1 bag (340 grams)
water 1 cup
sugar gr. 170
1 orange rind 1
lemon juice (opt) 1 tbs
or orange juice (opt) 1/2 orange
- JAM (to use in cakes, pies, on bread)
whole cranberries 1 bag (12 oz)
water 1c.
sugar 12 oz
pure vanilla extract 1 tsp
chopped up orange and rind 1
1 lemon (juice)
opt. cardamom seeds (or ground cardamom) 1 tbs.
Directions
- Wash the cranberries and peel the orange. If you like a stronger orange flavor chop the peel very finely instead and add it to the cranberry.
- In a heavy-bottomed saucepan, combine cranberries, sugar and orange peel. Heat over low-medium heat, with a lid for about 15 minutes till sugar has dissolved. Keep the fire on low.
- (JAM :Mix everything together -see ingredients listed above – and cook 10 min. until cranberries start popping. Proceed with the canning.)
- If you’re using the sauce or jam the same day or after a few days, let it cool before serving and refrigerate the leftover. If you’re canning instead here are the instructions:
- Keep the saucepan on lowest gas and start filling your clean jars. Add some of the orange peel to each jar. Be careful no to burn your skin. Jam is hot!
- Tighten well the lid and tilt the jar upside down. Repeat with each jar. Let the jars upside down for 24 hours in room temperature and store in the pantry (you can tilt them back) for several months.
