Friday, December 12, 2014


I bought several bags of fresh cranberries at Thanksgiving and am now in the process of using them.  This is a very simple recipe that yields two half-pints of Cranberry-Orange Jam.  Good to use now, give as a gift or pop into the freezer as you do not process this jam.
A few simple ingredients....
Not much prep work, peel the apple and grate, take the zest off the orange and squeeze the juice - I keep a little extra orange juice on hand if I need more....
Cook your jam....

Make a little lami-label.....

Fill your two little jars, added a little cotton twine...and ready to eat, freeze or give.


  • 1 cup sugar
  • 16 ounces of fresh cranberries, frozen okay
  • Juice and zest of 1 orange, needs to be ½ cup liquid, add H2O if necessary
  • 1 large apple, peeled, cored, & grated
  • 2 tablespoons orange Grand Marnier
1.    Put all ingredients (except Grand Marnier) in a medium saucepan on medium heat, bring to a boil, keep at a low boil for about 15 minutes. cranberries will be popping as they cook.
2.  Mix often to check for thickening. If it gets too thick add a little more orange juice or water.
3.  After about 10 minutes, and if desired, add in the Grand Marnier. Cook for another 5 minutes, take off heat and use a wooden spoon to break up any un-popped cranberries.
4.  Put in jars and refrigerate. Okay in the fridge for two weeks or you can freeze the jars.

Cooks Notes: I tasted the jam and thought I wanted a little more orange flavor so I added some orange oil and was very happy with the outcome.


Orange Oil, Boyajian Orange Oil, available at supermarkets
Jars, Bormioli Rocco, Available at Sur Le Table and online

Thank you for stopping by.

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