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!
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 prepared this jam, I looked up several recipes and as usual, reduced the sugar a bit and added my “secret” Mexican orange liqueur called 43. Any orange liqueur will do or none at all is ok as well. You thicken the jam with the natural pectin from a shredded apple. Shredding that apple is the most time-consuming part of this refrigerator jam recipe – it’s so easy!
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?
How to Make Cranberry Orange Jam
- Rinse off your cranberries and put them in your medium saucepan.
- Zest and juice the orange and add them to the cranberries in the pan.
- Add the sugar.
- Grate the apple and add it to the pot as well
- Give it all a mix and bring it to a boil on medium high. Once boiling, turn it down to medium or medium low. 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 Cranberry Orange Jam
Top your potato latkes with cranberry jam, instead of just apple sauce 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.
Cranberry Orange Jam Recipe
- 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)
- 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.
- Cook for another 5 minutes, take off heat and use a wooden spoon or potato masher to break up most of the chunks.
Makes about 3.5 cups. Put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use. Tastes fantastic on turkey sandwiches.