Cranberries are not just for Thanksgiving jelly and sauce; homemade cranberry jam is wonderful on toast or a sandwich too.
This is an easy homemade jam recipe that will keep in the fridge for at least two weeks. It's smoother, sweeter and and thicker than cranberry sauce. We ate it on bread with peanut butter and used it in a pastry for Thanksgiving. It's tart and sweet with traditional aromas of cinnamon and orange.
Try other spices in it too - cardamom, cloves, ginger...
D.I.Y. Cranberry Jam about 1 cup of jam
12 ounces of cranberries (1 bag) 1 1/4 cups sugar Peel of 1 orange 1 cinnamon stick 3/4 cup water
Run the cranberries through a food processor until they are finely shredded. If you like a chunky jam, leave them whole or process them less.
Put the cranberries and the rest of the ingredients in a 2-quart pan. Let sit for about 10 minutes, then bring to a boil over medium heat, stirring frequently.
Turn the heat to low and let the jam simmer for about 25 minutes, or until it hits a temperature of 220ºF. Remove from the heat and let cool, then put in the refrigerator.