Another great Thanksgiving recipe is my sage sausage stuffing with cornbread and challah.
For ease of browsing, here are all of my Thanksgiving recipes in one place.
Cranberry orange jam – the perfect holiday gift
With the gift giving season upon us, this cranberry orange jam serves as a simple but sumptuous host/hostess gift or wonderful side dish for your holiday buffet.
When I first developed this jam recipe, I knew I wanted to keep the sugar level as low as possible and use my “secret” citrus liqueur called 43. Any orange liqueur will do but it’s optional. Don’t worry if you don’t have any.
Do you need pectin to thicken this jam?
I decided to thicken the jam with the natural pectin from a shredded apple. Many fruits – apples are an example – have natural pectin in them. Since apple and cranberry mix well together, I decided to use shredded apple to thicken this jam. You can’t really discern any apple flavor in the end but it sure does its job thickening this up! Shredding that apple is the most time-consuming part of this refrigerator jam recipe – it’s so easy!
How to use orange cranberry jam
The jam is outstanding as a spread on a turkey sandwich, a tangy tart addition to a holiday brunch buffet, or a wonderful surprise bite inside a mini corn muffin. Use any cornbread recipe, fill each muffin tin halfway, add a dab of the jam and fill the rest of the way. Bake as usual. Doesn’t that sound yummy? Or try it on your next cheese platter – it pairs beautifully with goat cheese and so much more.
Step to make the jam
- Rinse off your cranberries and put them in your medium saucepan.
- Zest and juice the orange and add both to the cranberries in the pan.
- Add the sugar.
- Grate the apple and add it to the pot as well
- Give it a mix and bring it to a boil. Keep it at a low boil and you’ll hear the cranberries start to pop.
- About 10 minutes in, add in your orange liqueur if using it. This is also a good time to take a masher and squish some of the berries further. I leave lots of texture but like to smooth it out a bit.
- At about 15 minutes in, I turn it off, let it cool for a bit, then put it in jars and refrigerate. Remember this is not a recipe for canning. Just refrigerate or even freeze the jam for later use.
Other recipes that pair well with this festive jam
Top your potato latkes with cranberry jam, instead of just applesauce or sour cream. Really – it’s fantastic!
Make Cranberry Crostini or serve the cranberry jam with goat cheese and crackers.
Prepare a cheese and charcuterie platter using cranberry jam as one of the spreads.
More Thanksgiving recipes to inspire you
Roasted Delicata Squash with Pomegranate Molasses
Love leftovers? How about this Turkey Shepherd’s Pie with Stuffing Crust!
Helpful supplies for making orange and cranberry jam
This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.
Here are helpful supplies for making cranberry orange jam. Jam jars, whether Ball or Kerr or any brand you prefer are not only nice to have around for jam-making but you’ll find many other uses for them. They are much cheaper by the each if you buy them in bulk. A good potato masher is always handy to have around. And we have had an All-Clad sauce pot I think since we were married. We use that pot all the time!
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Cranberry Orange Jam Recipe
Ingredients
- 1 cup superfine sugar (regular would be fine too)
- 16 ounces of fresh cranberries (if you have a package in the freezer – can use them straight out of the freezer – no problem)
- Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a ½ cup)
- 1 medium apple (peeled, cored, grated (any variety apple you have will do but tarter apples have more natural pectin which helps thicken the jam))
- 2 tablespoons orange liqueur (optional)
Instructions
- Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes.
- Intermittently, you’ll hear the cranberries popping. Mix often to check for thickening. If cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.
- Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. This is also a good time to use a wooden spoon or potato masher to break up some of the chunks, depending on the texture you prefer.
- Cook for another 5 minutes, take off heat and let it cool off.
- Makes about 3.5 cups. Once cool, put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use.
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Just made a batch of this – amazed at how easy it was to put together and how lovely and festive it looks in the jars. What a lovely “hostess gift” to take along to holiday gatherings. Thanks for this lovely recipe!
I’m so glad – I make it every year and am always glad I did! Makes me so happy – thx for sharing!
Hello, I was just wondering how many jars this would make? Im using 250ml jars
I can think of a ton of ways to use this! Looking forward to trying it over the holidays!
Yup – I make a cranberry orange rugelach with it but oh so many more ways to use it! Thx for stopping by.
Do you think this could be preserved using a hot water bath like you would do for jams or jellies?
I would like to know if this recipe has been used to can in waster bath also!
I don’t know if you saw this response Brenda so I am posting it again: Wow – Brenda – sorry for the delay in responding – for some reason I didn’t get the notice that I had a new comment on this post. So sorry! I am not an expert in preservation unfortunately. I would start with a recipe that is meant to be preserved from someone like Cathy Barrow (Mrs. WheelBarrow’s Kitchen), Marisa McClellan (Food in Jars), or Emily Paster (West of the Loop).
Wow – Brenda – sorry for the delay in responding – for some reason I didn’t get the notice that I had a new comment on this post. So sorry! I am not an expert in preservation unfortunately. I would start with a recipe that is meant to be preserved from someone like Cathy Barrow (Mrs. WheelBarrow’s Kitchen), Marisa McClellan (Food in Jars), or Emily Paster (West of the Loop).
Sorry for the delay in responding Gayla! – for some reason I didn’t get the notice that I had a new comment on this post. So sorry! I am not an expert in preservation unfortunately. I would start with a recipe that is meant to be preserved from someone like Cathy Barrow (Mrs. WheelBarrow’s Kitchen), Marisa McClellan (Food in Jars), or Emily Paster (West of the Loop). I know amount of sugar and temp of boiling is really important if you plan to preserve.
I have used this recipe for 3 holidays now….it has become a family & friend favorite.
I have used this recipe for 3 holidays now….it has become a family & friend favorite.
Yah! That makes me so happy! Thanks for sharing and I hope you had a delicious Thanksgiving. I will be making Cranberry Orange Rugelach using the jam this week.
can this recipe be canned?
Great question Janell! I am writing to the expert – Cathy Barrow of Mrs. Wheelbarrow’s Kitchen to ask. I suspect that you have to up the sugar to can it but I’ll find out!
Hi again Janell, I talked to Cathy Barrow – she said it is both method and ingredients so it is not as simple as just upping the sugar. She macerates her fruit overnight as well. If you want to preserve, start with a recipe that is made for that – here is one option though a little different you could modify it to be cranberry orange: http://www.nytimes.com/recipes/1014422/cranberry-raspberry-pecan-conserve.html
Let me know if you have any other questions!
this looks great and love the color
I’m a sucker for cranberries and get pretty excited when the season is upon us. This looks dynamite.
As I was just telling Hannah – it’s wonderful on a cheese tray. I put out quince, citrus marmalade, and cranberry orange with some soft and hard cheeses and the cranberry went first.
What are your favorite cranberry creations Annelies?
Jam-filled cornbread muffins sound incredibly delicious, Beth, especially with your cranberry orange jam. My taste buds are tingling! I didn’t have nearly enough cranberry yumminess at Thanksgiving so I’ll be making some jam soon. Love the festive red color, too!
I know right? The color really is lovely and another little tip – it is really good with soft cheeses on your appetizer tray. Yum!
It’s still cranberry season at my house too! As with most seasonal produce I hold on until it has vanished from the stores and markets. The festive red berry is a perfect companion for the Christmas holiday. And Cranberry Orange Jam sounds marvelous!
As I’m sure you know, cranberries freeze so well. So stock up and you can indulge long after the season is over!
Looks great, Beth. I love orange and cranberry together!
yes – a magical combination. Thx for stopping by!
Had this jam at Thanksgiving and it was oo-la-la!! Oh if only I wasn’t too lazy to try all your great dishes.
I’ll give you a jar next time I make some…
This looks great and I actually have ALL the ingredients for this! Printing out…
Let me know if you make it and how it comes out. We loved it – down to the last bite!
Great minds think alike – just posted my cranberry chutney this morning – LOL. Enjoy the season, Beth. X0 Liz ps Nice that you can freeze this – cranberries live in my freezer most of the year. Why not jam?
I hope you have a wonderful season as well – look forward to seeing what else you have in store for posts in December. Your chutneys are wonderful!