While it's easy enough to cut open a can of cranberry jam or jelly, this recipe is almost too easy to pass up, plus it's likely to be gobbled up lickety-split during the Thanksgiving feast.
No fussing with pectin, no need to add lemon. The only ingredients are sugar and frozen cranberries.
Heat the two ingredients over the stove top until the cranberries break down and the sugar dissolves.
Some people prefer a whole fruit jam, but when it comes to cranberry, I like to blend it up into a puree. There's no sieve involved here. Just return the blended cranberries back to the stove and cook until thickened.
Jar it up for later use as an edible gift (trust us, the host or hostess will thank you!) or for your own Thanksgiving feast. The jam tastes incredible slathered in turkey sandwiches or even piped into jelly doughnuts.
- 10 ounces frozen cranberries
- 1 1/4 cup sugar
- In a heavy-bottomed saucepan, combine cranberries and sugar. Heat over medium-high heat, stirring every few minutes, until sugar dissolves and berries release moisture, about 10 to 12 minutes.
- Carefully transfer cranberry mixture to a high-speed blender. Secure the lid tightly, and blend on high until berries and the skins are completely pulverized.
- Return mixture to the heavy-bottomed saucepan and heat over medium heat, stirring every few minutes to prevent scorching. Cook until jam thickens, coats the back of the spoon, and does not slide off the spatula or spoon when tested, about 15 to 20 minutes.
- Remove from heat, and transfer to a sanitized mason jar. Wipe lip down before screwing on the lid. Process the jar, cool to room temperature, then store in the pantry or, once cooled to room temperature, store in the refrigerator for several months.
- Condiments/Sauces, Jellies/Jams
- North American
- 1 standard jar
- Cook Time
- 30 minutes