![]() If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.įor examples of the dishes we use, please visit our Store page. For best results, use a pan of similar size. You may also like to try our Small Batch Cranberry Scones recipe.įor this small batch cranberry jam recipe, I use a 1-quart saucepan. They will keep in the freezer for up to 1 year. Transfer the frozen cranberries to freezer bags or containers, seal or cover, and immediately put back in the freezer. Place the baking sheet in the freezer and freeze for at least 2 hours. Spread the cranberries out in a single layer on a rimmed baking sheet.Dry the cranberries with a clean dish towel.Sort through the cranberries and pick out any that are mushy or green. Rinse the cranberries under cool running water and drain in a colander.You will only need about a cup of fresh cranberries, which makes it an ideal recipe to use if you have cranberries leftover from another recipe. This cranberry jam recipe is a small batch recipe. If you're wondering what to do with leftover cranberries, you might want to freeze them. This recipe can easily be doubled or tripled if you'd like to make more to give as gifts.It can be kept for up to 2 weeks in the fridge. Cranberry jam should be stored in a covered jar or in an airtight container.Cranberry jam is also sweeter than cranberry sauce. What Is The Difference Between Cranberry Sauce and Cranberry Jam?Ĭranberry sauce is thicker than cranberry jam. As the mixture cooks, it naturally thickens to a more jam-like consistency. Reduce the heat to low and simmer, stirring occasionally and cooking until the cranberries are tender and pop open.Place all of the ingredients in small saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.Cinnamon: I use ground cinnamon but you could add a cinnamon stick to the cranberries while they cook for added flavor and spice.You could use 1 small orange to squeeze for juice and use the skin for the zest. Orange juice and orange zest: You will only need 4 tablespoons of orange juice in this jam recipe.Sugar: Cranberries are very tart, I recommend using granulated sugar to counteract the tartness.They are a great source of fiber, manganese and provide antioxidants. Cranberries are very healthy and are a good source of vitamin C and vitamin E. Cranberries: Use fresh or frozen and thawed cranberries. ![]() You don't need any fancy equipment to make cranberry jam.The gorgeously vibrant red color is absolutely perfect for the holidays.It's the perfect topping to spoon over ice cream or other creamy desserts. You'll find the flavor of this cranberry jam to be perfectly balanced - not too tart and not too sweet.This jam takes just minutes to make and is perfect to enjoy on your holiday table or to package in a little jar to give as a gift. Tart cranberries, a touch of sugar, and a splash of orange juice come together beautifully in this delightful cranberry jam.You don't even need pectin to thicken the jam! Why This Recipe Works It is a delicious spread made with just a few ingredients and can be ready in minutes. In fact, I will often freeze any that I have left to use in recipes like this cranberry jam throughout the year.Ĭranberry jam is so easy to make. You'll always find a bag of cranberries in my refrigerator during the fall and winter months. This sweet and tart jam is delicious with toast or biscuits, it's the perfect addition to a cheese board, and heavenly when spooned over creamy desserts. Made with 1 cup of cranberries and a few simple ingredients. Easy homemade cranberry jam recipe that can be ready in less than 15 minutes.
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