Spiced Cranberry Jam

ByIan Akerlind

There is no food better than the canned jellied cranberry sauce. I’m glad your grandma has a “delicious” award-winning homemade recipe, but I don’t want it. I want a ribbed cylinder of cranberry jello that will survive alongside the grinning cockroaches after the Earth has hurdled into the sun.

That being said… I do have a little cranberry based recipe that is a small exception to this rule. This jam is not meant to be eaten alongside turkey or stuffing, but is to be used on toast Thanksgiving morning, or slathered across my Stuffing Scones. 

It’s just as punchy as your homemade sauce, but has a deeper sweetness, thanks to some brown sugar and a few pinches of my favorite warming spices. Blitz it after you cook it down for a smoother jam, or keep it as is for a bit of additional texture.

Throw together a quick batch for whoever is hosting you this holiday season or keep it as a gift to yourself for being a great guest!

xx,
Ian

Spiced Cranberry Jam

Yield: One 12oz jar of jam

Ingredients:

  • 12 oz package (3 1/2 cups/340g) fresh or frozen cranberries
  • 2/3 cup (133g) brown sugar
  • 1 inch piece (8g) fresh ginger, chopped
  • 1/2 tsp (2g) Diamond Crystal kosher salt*
  • 1/2 tsp (1g) ground cinnamon
  • A pinch (<1g) ground cloves
  • A pinch (<1g) ground allspice
  • 1 tbsp (6g) orange zest, from half an orange
  • 1/3 cup (64g) fresh orange juice, from one orange
  • 1/4 cup (61g) water

Directions:

  1. Make your jam: In a medium sauce pan combine all your ingredients. Heat over medium, swirling the pan to help the sugar dissolve. Once the mixture comes to a simmer turn the heat down to medium-low. Let the jam cook, stirring occasionally, until all of the cranberries have burst open and released their juices, 15-17 minutes. Feel free to blend it at this stage for a smoother product.
  2. Cool and jar: Let your jam cool fully, and store in clean glass jars. Store your jam in the refrigerator for up to 1 month. Enjoy on my Stuffing Scones!

Notes:

*If you’re using any other type or brand of salt (i.e. Morton, or sea salt), I suggest scaling back to 1/2 tsp.

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