Monday, November 21, 2011

Cranberry Jam

I think just about everyone has some kind of cranberry jelly, jam, compote, relish that goes with their Thanksgiving feast.  For a long time, I was just not a fan.  I think mostly because in the early days of family Thanksgiving, it came out of a can and looked like jello. I was never much a fan of jello even as a kid.  Who knew that fresh cranberries along with dried cranberries a little orange juice, lemon zest, juice of one lemon, sugar and spices could make such a delicious reprieve from the canned variety.  I have been experimenting with different cranberry recipes for the last 10 Thanksgivings.  I have found that the more simple it is the better it is.  My recipe is as good on toast, as it is on your Thanksgiving plate.  Fantastic on that left-over turkey sandwich.  It is dead simple and can be canned or just kept for about 14 days in a tight covered container in the fridge.  I am canning some this year because every once in a while, at the strangest of times, I get a craving for it on a regular old turkey or chicken sandwich.  Now I will always have some.  Here is the recipe.

Things you will need:

24 ounces of fresh cranberries (frozen will do if that is all you can get)
1/2 cup dried cranberries
1 1/2 cups of sugar
1/2 cup fresh squeezed orange juice or your favorite store bought orange juice
zest and juice of one lemon
1/2 teaspoon ground all-spice
pinch of freshly grated nutmeg
1/2 a pinch of salt (weird right?  TRUST ME)

In a large saucepan, add your cranberries.  Be sure to rinse them in a colander first and pick through to remove any leftover stems, leaves or bad ones.

Turn heat onto medium high

Add sugar

Start to listen for cranberries to begin to pop

Add orange juice

Stir together and add spices (all spice, nutmeg and salt)

Add lemon zest and juice

turn heat down to med low or low and let simmer.

Once simmering add dried cranberries

Let simmer for about 15 to 20 minutes or until mixture is thick like jam.

Remove from heat and let cool or serve warm with your meal.  Can be made ahead and reheated!  Also great cold!

Can if you are canning at this time or seal in airtight container and store in fridge.

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