Ingredients
1 1/2 cup Fresh Organic Cranberries
1/4 cup to 1/3 cup sugar crystals (raw sugar, maple sugar, organic, demerara, white, brown, etc.)
Your favourite flavouring (choose one)
Cinnamon sticks
Sprigs of fresh rosemary
A few sprouts of balsam fir
1 teaspoon cranberry spice*
A few drops of orange extract
A few drops of lemon extract
Cooking time 4 to 7 minutes Portions 1 cup
As a great gourmet gift for friends and family or simply as a side dish for special holiday meals, this cranberry jam (or cranberry sauce) will play an impressive role on your festive table. This is not your grandmother’s sickly sweet cranberry sauce – in fact, there’s not much sugar in it at all. In our humble opinion, organic cranberries are naturally sweeter and more delicate and don’t need a lot of ingredients to heighten the flavour.
It’s delicious hot or cold, with yogurt and granola for breakfast, as a traditional condiment for poultry, on an antipasti plate with cheese, or… as a seasoning in your next plot of chili. (Really – you must try it!)
Ingredients
1 1/2 cup Fresh Organic Cranberries
1/4 cup to 1/3 cup sugar crystals (raw sugar, maple sugar, organic, demerara, white, brown, etc.)
Your favourite flavouring (choose one)
Cinnamon sticks
Sprigs of fresh rosemary
A few sprouts of balsam fir
1 teaspoon cranberry spice*
A few drops of orange extract
A few drops of lemon extract
Print ShareSteps
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Place cranberries in microwave-safe 1-1/2 cup glass container or measuring cup. Add sugar and flavouring, to taste. Cover with a splash guard.
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Microwave on high for 4 minutes, or until cranberries start to soften and mixture starts to boil. (If you prefer big pieces in your cranberry jam, stop cooking at this point.)
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Remove splash guard. Using a fork, roughly crush cranberries. Continue cooking for 2 or 3 minutes, checking consistency every 30 seconds. When cranberries have burst and the mixture has thickened, your cranberry jam is ready .
Recommendations
For a frosted effect, rinse cranberries under running water and drain. Spread on a baking sheet. Sprinkle with sugar, coating well. Let dry for an hour at room temperature before placing in jars. The berries will look like they’ve fallen into a fine coating of fresh snow!
*Cranberry spice
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Thanks to our collaborator
Science & Fourchette
Annie Ferland is founder and editor of the blog Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition. Her motto: simplify science to put on your plate.
Visit her website-
In this recipe
Our fresh cranberries
Available in stores from late September to late December, these cranberries arrive to your table fresh from our fields. Whether you are trying them for the first time or preparing a classic family recipe, our unique fruits will add a distinctive touch to your meals and snacks during the holiday season.
Read more Where to buy