• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Shop
  • Contact
OMG! Yummy
  • Recipes
  • Cookbook!
  • Tasting Jerusalem
  • Jewish Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Cookbook!
  • Tasting Jerusalem
  • Jewish Recipes
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Thanksgiving » Cranberry Orange Jam: A Simple Staple for the Holiday Season

    Cranberry Orange Jam: A Simple Staple for the Holiday Season

    by Beth Lee · Published: Nov 16, 2021 · Modified: Sep 30, 2021

    6.5K shares
    Jump to Recipe Jump to Video Print Recipe
    Pinterest image show jam on blue background with spoon and orange in the background.

    This cranberry orange jam will become a Thanksgiving staple in your home. So easy to make but full of flavor – perfect to give as a hostess gift and for all those delicious sandwiches the next day!

    Another great way to use this jam is in my orange cranberry rugelach!

    For ease of browsing, here are all of my Thanksgiving recipes in one place.

    Jar of cranberry orange jam with a wooden spoon and a cut orange in the background on a light blue mat.

    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.

    Why you’ll love this recipe!

    When the gift giving season arrives, this cranberry orange jam serves as both a perfect host/hostess gift and a delectable side dish for your holiday buffet.

    Orange cranberry jam is so flexible! It can be a side dish for the Thanksgiving meal, the perfect spread for your leftover turkey sandwich or just a simple toast topper in the morning. I even use it to make a delicious holiday cookie called rugelach flavored with, you guessed it, orange and cranberry.

    This jam cooks up so quickly, uses apple, instead of pectin, to thicken it, and can be refrigerated or frozen. No canning required. Shredding that apple is the most time-consuming part of this refrigerator jam recipe – it’s so easy!

    See my cranberry orange jam web story for a quick visual guide to making this recipe!

    Ingredients you’ll need

    This recipe uses few ingredients and if you keep extra packages of cranberries in the freezer, you’ll likely always have what you need on hand. When I first developed this jam recipe, I knew I wanted to keep the sugar level as low as possible and use my “secret” Spanish citrus liqueur called 43. Any orange liqueur will do but if you’ve never tried 43, I highly recommend it.

    Ingredient shot showing apple, orange zest, cranberries, sugar, orange juice and orange liqueur with labels.
    • Cranberries: When you see fresh cranberries in stock at your grocery store, buy a few packages and keep them in the freezer. They last for months and then you’ll always have some on hand.
    • Orange zest and juice: If you don’t get enough juice from the orange, just add bottled orange juice or water to reach the half cup.
    • Apple: From experience, any apple works but tarter apples have more pectin.
    • Sugar: Granulated or superfine sugar works just fine.
    • Orange Liqueur: If you’ve never tried the Spanish citrus liqueur called 43, I recommend it. But any orange liqueur such as Cointreau, will work. Or feel free to skip the liqueur.

    Steps to make this recipe

    1. Rinse the cranberries and place them in a medium saucepan. Add the sugar, shredded apple and orange zest.

    Orange cranberry jam ingredients in pot unmixed on a blue background.

    2. Then add the orange juice.

    Cranberry jam ingredient in pot while pouring orange juice in.

    3. 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.

    Cranberry jam boiling on stove top in a medium sized pot.

    4. About 10 minutes in, add in your orange liqueur if using it.

    Hand showing pouring the liqueur into the orange cranberry jam in the pot.

    5. 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.

    Hand holding potato masher mashing the cranberries in the pot.

    6. 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 freeze the jam for later use.

    Jam in glass jar with spoon and a cut orange in the background.

    Expert Tips and FAQs

    1. Be sure to give the cranberries a rinse and sort through them to look for stems or a random off berry.
    2. If the berries were in the freezer, you can use them frozen.
    3. Even though this recipe isn’t for canning, your jam jars should be very clean – either right out of the dishwasher or run under boiling hot water and quickly air dried. The cleaner they are, the better.
    Do you need pectin to thicken this jam?

    Many fruits – apples are an example – have natural pectin in them. Since apple and cranberry mix well together, I used shredded apple to thicken this jam. You can’t really discern any apple flavor in the end but it sure does a great job thickening this up!

    Can I freeze cranberry jam?

    Yes you can definitely freeze this jam if you want to make it several weeks in advance or store some away for after the holidays. Just be sure to leave at least a 1/2 inch of headspace in your glass jar. Soups and jams need room to expand in the freezer. I learned that the hard way freezing some chicken stock.

    How long will cranberry jam last in my refrigerator?

    My experience is that it lasts at least a month. If you are at all concerned about using it up, remember it can be frozen and you can take it out when you need it. Try using small jars and just keep one small jar in the refrigerator at a time. But if you’re using it for the holidays, it will go quickly!

    Jar of cranberry orange jam with a spoon and sliced orange in the background.

    Other way to use this jam

    This cranberry orange jam recipe is so versatile.

    • It’s outstanding as a spread on a turkey sandwich
    • Perect tangy tart addition to a holiday brunch buffet
    • A 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.
    • Make rugelach with cranberry orange flavoring!
    • Use it instead of cranberry sauce with your Thanksgiving turkey dinner.
    • Top your potato latkes with cranberry jam, instead of just applesauce or sour cream. Really – it’s fantastic!

    Other OMG! Yummy Thanksgiving recipes

    • Honey Cornbread with Olive Oil and Sage (Dairy-free option)
    • Turkey Pot Pie
    • How to Dry Brine Turkey for a Stress-Free Thanksgiving
    • James Beard’s Persimmon Bread: A Perfect Way to Use Hachiya Persimmons
    • Vegetable Wellington: An Elegant Vegetarian Entree for your Holiday Meals
    • Roasted Butternut Squash Soup with Pomegranate Molasses and Dukkah
    • Sage Sausage Stuffing: A Staple for Thanksgiving and the Holiday Season
    • The Best Thanksgiving Menu Plan — Including an Elegant Vegetarian Entrée Option

    Helpful supplies

    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!


    Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!

    Buy my cookbook now!

    P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

    Straight down view of jar of jam with sliced orange and a spoon in the background.

    Cranberry Orange Jam Recipe

    Cranberry Orange Jam is a perfect addition to your holiday table and a great gift-giving idea. So easy to make – using fresh cranberries, apple, sugar, and orange – this will become a fall tradition in your home!
    4.21 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Condiment
    Cuisine American
    Servings 12 servings
    Calories 97 kcal

    Ingredients
      

    • 1 cup granulated sugar
    • 16 ounces fresh cranberries
    • 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.
      All cranberry jam ingredients in a pot with orange juice about to be poured in.
    • Intermittently, you’ll hear the cranberries popping. Mix often to check for thickening. If the cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.
      Jam ingredients boiling in the pot.
    • 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.
      Using a potato masher to smash some of the cranberries in the jam.
    • 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 2 – 4 weeks or you can freeze for later use.

    Video

    Notes

    • Be sure to give the cranberries a rinse and sort through them to look for stems or a random off berry.
    • If the berries were in the freezer, you can use them frozen.
    • Even though this recipe isn’t for canning, your jam jars should be very clean – either right out of the dishwasher or run under boiling hot water and quickly air dried. The cleaner they are, the better.

    Nutrition

    Calories: 97kcalCarbohydrates: 24gSodium: 1mgPotassium: 48mgFiber: 2gSugar: 20gVitamin A: 30IUVitamin C: 5.7mgCalcium: 4mgIron: 0.1mg
    Keyword cranberry, cranberry orange jam
    Tried this recipe?Let us know how it was!
    « Honey Cornbread with Olive Oil and Sage (Dairy-free option)
    Mandu (Korean Dumplings) »

    Reader Interactions

    Comments

    1. Tonya

      December 28, 2019 at 7:35 am

      I literally made this two minutes ago…oh, wow, is all it can say!!! This is a keeper and SO easy!

      Reply
      • Beth Lee

        December 28, 2019 at 8:31 am

        Yay! I am so glad you like it! Enjoy and happy holidays.

        Reply
    2. A.

      December 14, 2019 at 12:53 pm

      5 stars
      My mom has been searching for something like this like crazy for weeks so I’m making this for her for Christmas! How long is it good until after I’ve made it?

      Reply
      • Beth Lee

        December 14, 2019 at 2:35 pm

        Great question – A few weeks in the fridge, at least. You can also freeze it if you want to keep some even longer. The batch I made on Nov 24 is still perfect and I’ll be using it to make orange cranberry rugelach in the next couple days. I hope your mom loves it! Homemade gifts are the best.

        Reply
    3. Anita Baranovsky

      November 24, 2019 at 10:28 am

      5 stars
      Just made the jam. Quite spectacular, and this is before I tried it well cooled down. Did use Grand Marnier, given it is turning into an antique in my cupboard. Lovely touch.
      Thank you for the cristal clear explanations. Have a great holiday and my best to Doug and Ali.

      Reply
      • Beth Lee

        November 24, 2019 at 11:18 am

        So good to hear from you Anita. I am making my batch today too. So glad you made it and like it as much as I do! XOXO to the Scottsdale crew.

        Reply
    4. Sara

      October 8, 2018 at 9:17 am

      5 stars
      Love the touch of orange through orange liqueur in addition to the orange zest! Really pairs well with the cranberries!

      Reply
      • Beth Lee

        October 8, 2018 at 11:11 am

        Oh that orange liqueur gives it a little bit of unexpected depth – you don’t really know what it is – just pops a bit more in your mouth!

        Reply
    5. Jennifer Farley

      October 8, 2018 at 7:47 am

      5 stars
      How perfect is this? I love adding orange juice and zest to cranberries. It does so much to enhance the flavors!

      Reply
      • Beth Lee

        October 8, 2018 at 8:06 am

        Such a natural combination – I can never really get enough of oranges and cranberries together this time of year.

        Reply
    6. Britni

      October 8, 2018 at 7:40 am

      5 stars
      I love learning new recipes for jams. Thank you for this creative recipe.

      Reply
      • Beth Lee

        October 8, 2018 at 8:04 am

        Isn’t it the best when it’s easy but just a little bit different? So many people from young adults to grandmas tell me they make this every year.

        Reply
    7. Kali Stanland

      December 16, 2017 at 11:53 am

      Hi. Maybe I missed it, but how much does this actually make?

      Reply
      • Beth Lee

        December 16, 2017 at 12:04 pm

        Hi – good question! Looks like I left that off! It makes about 3.5 cups. And remember these instructions are for refrigerator jam, not shelf stable canning. Have fun!

        Reply
      • Kathleen W

        November 17, 2019 at 5:37 pm

        5 stars
        This recipe is not only easy and tasty it’s also very forgiving. My store only had 12oz bags, not 16, so I used two bags for a total of 24 ounces. I ended up adding about 1/4 cup orange juice extra when cooking and it turned out perfect. I was a bit worried about the apple not doing it’s job but the jam texture was perfect. Even my family members who are not fans of cranberries (Like I am) liked the jam. I would say this is a perfect project for those learning to cook as well.

        Reply
        • Beth Lee

          November 18, 2019 at 11:19 am

          Hi Kathleen! Thanks for this great feedback and details of how you made the jam. Isn’t the apple amazing? Makes a great jammy texture. And I totally agree that this is a great way to get your feet wet with cooking or making jam. I know college kids new to cooking that make this! Have a happy and delicious Thanksgiving!

          Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to OMG! Yummy

    Beth
    Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes…

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Buy my cookbook!

    Photo of the cover of the essential Jewish baking cookbook by Beth Lee.

    Sign up for emails & get my Exclusive Preserved Lemon eBook!

    OMG! Yummy Web Stories

    View my web stories

     

    Top Posts

    • Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple
      Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple
    • Kalbi Marinade for Korean Short Ribs
      Kalbi Marinade for Korean Short Ribs
    • Rose Harissa - a Smoky, Spicy Kitchen Condiment with Magical Floral Notes
      Rose Harissa - a Smoky, Spicy Kitchen Condiment with Magical Floral Notes

    Latest

    Close up of shot glass with sangrita in it and a lime wedge.

    Sangrita – What Makes Tequila Completo!

    Various chocolate truffles in a white cupcake container on slate.

    Passover Desserts: Dairy Free Truffles

    Top down view of smoothie in a green glass on a tan plate with a spoon and fresh medjool dates.

    Date smoothie with yogurt and vanilla

    Horizontal image showing logos of various media outlets that OMG! Yummy has been featured in.

    Copyright © 2022 · Beth Lee/OMG! Yummy · All Rights Reserved · Privacy Policy

    • Facebook
    • Pinterest
    • Twitter
    • Yummly
    • Reddit
     

    Loading Comments...