Cranberry Jam

From the kitchen of Carly

Bright cranberry jam with orange juice and sugar, simmered until jammy and smooth. The tartness of fresh berries cuts through sweetness perfectly. Strain out the skins for refined elegance, or skip that step if you like texture. Spread on toast, swirl into yogurt, or use as a glaze.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
  • 11 cup sugar
  • 11/2 cup fresh orange juice
  • 11 cup water

Instructions

  1. Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).

  2. Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.