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Home » Thanksgiving

Cranberry Orange Jam: A Simple Staple for the Holiday Season

by Beth Lee · Published: Nov 16, 2021 · Modified: Oct 15, 2024

14.7K shares
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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.

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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.

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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 ½ 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

  • Pomegranate sauce in a gravy boat with a spoon and the sliced turkey breast in the background.
    Pomegranate Gravy with Port and Rosemary
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    Cranberry Orange Shortbread Cookies
  • Mushroom challah stuffing in a blue casserole dish on a wooden board with a spoon in the stuffing.
    Challah Stuffing with Mushrooms
  • Dry brine turkey breast sliced and plated on a white plate with a fresh sprig of rosemary.
    Dry Brine Turkey Breast for Thanksgiving and Year-round!
  • Pumpkin banana muffins on a pumpkin shaped plate with a muffin tin of muffins next to it.
    Pumpkin Banana Muffins with Pecans
  • Square piece of cornbread on a blue plate with melting butter on top.
    Honey Cornbread with Olive Oil and Sage (Dairy-free option)
  • Slice of turkey pot pie in a white plate with the whole pot pie in the background.
    Turkey Pot Pie
  • Roasted turkey on white platter with oranges and fresh sage.
    How to Dry Brine Turkey for a Stress-Free Thanksgiving

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!

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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

Beth Lee
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!
4.27 from 64 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes 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)
Get Recipe Ingredients

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!

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    4.27 from 64 votes (50 ratings without comment)

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  1. Gretchen

    December 16, 2017 at 10:55 am

    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!

    Reply
    • Beth Lee

      December 16, 2017 at 11:06 am

      I’m so glad - I make it every year and am always glad I did! Makes me so happy - thx for sharing!

      Reply
  2. Heather

    November 29, 2016 at 1:35 pm

    Hello, I was just wondering how many jars this would make? Im using 250ml jars

    Reply
  3. Michelle

    November 01, 2016 at 5:41 pm

    I can think of a ton of ways to use this! Looking forward to trying it over the holidays!

    Reply
    • Beth Lee

      November 01, 2016 at 10:12 pm

      Yup - I make a cranberry orange rugelach with it but oh so many more ways to use it! Thx for stopping by.

      Reply
  4. Gayla Harken

    September 18, 2016 at 6:16 pm

    Do you think this could be preserved using a hot water bath like you would do for jams or jellies?

    Reply
    • Brenda Henne

      September 28, 2016 at 3:00 pm

      I would like to know if this recipe has been used to can in waster bath also!

      Reply
      • Beth Lee

        October 18, 2016 at 4:30 pm

        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).

        Reply
    • Beth Lee

      October 18, 2016 at 9:20 am

      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).

      Reply
    • Beth Lee

      October 18, 2016 at 9:21 am

      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.

      Reply
  5. Jhangus

    November 24, 2015 at 11:02 am

    5 stars
    I have used this recipe for 3 holidays now....it has become a family & friend favorite.

    Reply
  6. Jhangus

    November 24, 2015 at 11:02 am

    5 stars
    I have used this recipe for 3 holidays now....it has become a family & friend favorite.

    Reply
    • Beth Lee

      December 01, 2015 at 10:44 am

      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.

      Reply
  7. Janell

    June 21, 2014 at 7:34 pm

    can this recipe be canned?

    Reply
    • Beth Lee

      June 22, 2014 at 11:56 am

      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!

      Reply
    • Beth Lee

      June 23, 2014 at 6:27 am

      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!

      Reply
  8. rebecca

    December 11, 2013 at 7:33 pm

    this looks great and love the color

    Reply
  9. Annelies

    December 10, 2013 at 6:14 pm

    I'm a sucker for cranberries and get pretty excited when the season is upon us. This looks dynamite.

    Reply
    • Beth Lee

      December 10, 2013 at 7:15 pm

      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?

      Reply
  10. Hannah

    December 09, 2013 at 1:44 pm

    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!

    Reply
    • Beth Lee

      December 10, 2013 at 7:12 pm

      I know right? The color really is lovely and another little tip - it is really good with soft cheeses on your appetizer tray. Yum!

      Reply
  11. Deb

    December 08, 2013 at 12:10 pm

    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!

    Reply
    • Beth Lee

      December 10, 2013 at 7:11 pm

      As I'm sure you know, cranberries freeze so well. So stock up and you can indulge long after the season is over!

      Reply
  12. Carol Sacks

    December 06, 2013 at 7:41 pm

    Looks great, Beth. I love orange and cranberry together!

    Reply
    • Beth Lee

      December 07, 2013 at 11:46 am

      yes - a magical combination. Thx for stopping by!

      Reply
  13. sandy corman

    December 06, 2013 at 3:39 pm

    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.

    Reply
    • Beth Lee

      December 07, 2013 at 11:46 am

      I'll give you a jar next time I make some...

      Reply
  14. Mardi (eat. live. travel. write.)

    December 06, 2013 at 2:35 pm

    5 stars
    This looks great and I actually have ALL the ingredients for this! Printing out...

    Reply
    • Beth Lee

      December 07, 2013 at 11:45 am

      Let me know if you make it and how it comes out. We loved it - down to the last bite!

      Reply
  15. Lizthechef

    December 06, 2013 at 2:30 pm

    5 stars
    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?

    Reply
    • Beth Lee

      December 07, 2013 at 11:44 am

      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!

      Reply
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Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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