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Spiced Cranberry Jam


"I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!"
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1 h 20 m servings 70 cals
Original recipe yields 16 servings (1 pint)

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  1. Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  2. Blend cranberry jam into desired consistency using an immersion blender.
  3. Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.


  • Cook's Note:
  • Force jam through a fine-mesh strainer after blending if you prefer to discard the skins.

Nutrition Facts

Per Serving: 70 calories; 0 g fat; 18.2 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 3 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Super easy and amazing flavor. I used 1/4 tsp of nutmeg instead of ginger and added a pinch of spanish saffron. It’s a wonderful holiday jam.