This low-carb, sugar-free cranberry jam is a festive blend of cranberries, orange, spices and sweetener. Use this in place of regular cranberry sauce at your holiday table, on sandwiches, charcuterie boards, waffles and so much more. It freezes well so you can enjoy this fruity, fragrant jam all year long.
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Elevate your holiday menu with a sweet and tart cranberry jam. Use this in place of traditional cranberry sauce served with your holiday Roast Convection Oven Whole Turkey, or as your favorite new condiment year-round. The addition of warming spices and a touch of vanilla makes this a welcome addition to any holiday meal. It pairs perfectly with Turkey Tenderloins made in the Air Fryer. Spread it on toasted Parmesan Oregano Bread, on warm Pull-apart Dinner Rolls, or use it as a condiment in a turkey cranberry sandwich.
Cooked down like this Tomato Chilli Jam, this stovetop jam is an easy recipe to make, even if you've never made homemade jam before. It's a delicious a small batch jam recipe without pectin, takes very few ingredients and is ready in just minutes.
This is also one of the most fragrant jam recipes I've ever made. The air fills with the quintessential fruity and floral holiday scent of cranberry and spice. The whole house smells like a cozy Christmas candle.
Why you’ll love this recipe
- It's delicious – spiced cranberry jam has beautifully balanced flavors. It's tangier than other fruit preserves, but is so, so good.
- Versatile – serve as a Thanksgiving condiment or add to toast, sandwiches, waffles, ice cream, cheesecake and so much more. This is a recipe you can enjoy all year long.
- Easy to make – no complicated techniques! Making jam from scratch is a very simple process. It all comes together in a sauce pan in just minutes. Then serve or store for later.
- Healthy – cranberries are considered a superfood (according to WebMD), due to their high antioxidant content
- Sugar-free and special diet friendly – because this recipe uses an alternative sweetener, it's low-carb and a great addition to a keto lifestyle. Fresh cranberries are low in FODMAPs, making this one of my favorite holiday low-FODMAP condiments.
Ingredients
Just a few simple ingredients are all you need:
- Cranberries – use fresh or frozen
- Orange juice and zest – the natural sweetness and citrus flavor brightens the recipe. The small amount of orange juice adds only about 1 carb per serving.
- Sweetener of choice – use the sugar alternative of choice or use regular sugar if you aren’t following a low-carb diet. I like to use Lakanto Monkfruit Sweetener.
- Water – filtered or spring water is best
- Vanilla extract – adds a layer of complexity
- Spices – cinnamon, clove and allspice make this recipe come to life. They also can enrich that holiday spirit!
- Salt – brings the flavors together
Instructions
This is one of the easiest recipes you can make. It comes together in just two steps:
- Add all of the ingredients to a medium sauce pot
- Stir until well combined
- Simmer over medium heat. The berries will pop as they boil, so I recommend covering the pot until they finish popping open. This takes about 5 minutes.
- Uncover and simmer until thick (about another 5 minutes), stirring often
Expert tips
- Stir often – I like to use a slotted spoon to stir and mash the berries in the pot while they’re simmering
- Smoother jam – if you like a smoother jam, press through a mesh strainer to remove the skins and some of the seeds. Personally, I don’t mind the skins or the seeds in this recipe. They get quite soft during cooking. You can also consider using an immersion blender.
- Zest carefully – use care when zesting the orange and avoid the white pith. It can add a bitter flavor.
- Let cool before storing – the jam should come to room temperature before storing in the refrigerator or freezing. It will thicken as it cools.
How to use
- Serve with turkey – try this with Crockpot Turkey Tenderloins or an amazing Smoked Turkey Breast on a Traeger Smoker. Use it as a cranberry sauce substitute for holiday meals and anything you'd use cranberry sauce for.
- Cranberry parfait – layer in with yogurt, vanilla mousse, or ice cream
- Use like any jam – spread on cheesy Cheddar Drop Biscuits, waffles, toast or bagels with Whipped Ricotta Cheese Dip, pancakes or muffins
- Cranberry mayonnaise – mix with mayo for a spectacular condiment
- Spread on a turkey sandwich – it’s just so good
- Noatmeal, porridge or oatmeal – this makes a great addition to a hot morning bowl of goodness. Stir a dollop into this Pumpkin 'Noatmeal'.
- Serve as part of a charcuterie board or cheese board – cranberry pairs well with both meats and cheeses
- Cake filling – this would be wonderful with cheesecake, lemon or moist vanilla cakes
How to store
Store in a covered container in the refrigerator for up to 2 weeks. I like to use ½ pint mason jars.
This jam can also be frozen for up to 6 months. I find freezing in mason jars to be best.
Variations
- Use preserved lemon paste – replace the orange juice with 1 tablespoon of preserved lemon paste and eliminate the salt. Not familiar with preserved lemons? Want to make your own quick lemon paste? Read more in my Preserved Lemons and Preserved Lemon Paste spotlight.
- Add pumpkin pie spice – instead of using individual spices, add ½ teaspoon of pie spice. I use my Homemade Pie Spice most often.
- Boozy jam – replace ¼ cup of the water with spiced rum or bourbon
- Add liqueur – these will add more carbs to the recipe, but would be delicious. Consider apple or orange liqueur for a festive flavor.
- AIP and paleo cranberry sauce and jam – simply omit the allspice for AIP and use a paleo sweetener, such as coconut sugar or maple sugar
- Cranberry jalapeno sauce and jam – add seeded and finely chopped jalapenos when simmering
FAQ
There is very little difference. Cranberry sauce includes fewer ingredients and is made from cranberries, sweetener, water and lemon juice. Cranberry jam is a more savory version of a traditional cranberry sauce recipe and includes warming spices such as cinnamon, clove, allspice, ginger and nutmeg. This jam can easily be a substitute for cranberry sauce.
Yes! Fresh berries are low-FODMAP in servings up to ½ cup. Dried cranberries contain fructans but are FODMAP-friendly in servings up to 1 tablespoon.
Yes! Fresh cranberries are a keto-friendly berry due to their low sugar content. One cup of whole, fresh berries contain only 12g net carbs. Cranberries develop a higher sugar content when dried and often contain added sugars. A ¼ cup serving of sweetened berries is about 31g net carbs, making these not a good option for a keto diet except in minute quantities. Unsweetened dried cranberries are only 6g net carbs per ¼ cup serving and are a much better option.
Yes, this recipe could be canned in a water bath. Be sure to follow proper instructions and guidelines for water-bath canning.
Cranberries contain a considerable amount of pectin. During the cooking and cooling process, it is released from the berries and acts as a natural thickener, eliminating the need for additional pectin.
Turkey recipes to serve with cranberry jam
You'll love this jam with these turkey recipes for the holidays or any time!
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
📖 Recipe
Cranberry Jam
Ingredients
- 12 ounces whole cranberries (fresh or frozen)
- 1 cup monkfruit sweetener (or sweetener of choice)
- ½ cup water (filtered or spring water is best)
- 1 teaspoon vanilla extract
- ¼ cup orange juice (juice of 1 medium orange)
- ½ teaspoon orange zest (zest of 1 medium orange)
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice (omit for AIP and consider substituting with mace)
Instructions
- Combine all ingredients in a medium sauce pot.
- Simmer over medium heat. The berries will pop as they boil, so I recommend covering the pot until they finish popping open. This takes about 5 minutes.
- Uncover and simmer until thick (about another 5 minutes), stirring often.
Notes
Expert tips
- Stir often – I use a slotted spoon to stir and mash the berries in the pot while simmering
- Smoother jam – if you like a smoother jam, press through a mesh strainer to remove the skins and some of the seeds. Personally, I don’t mind the skins or the seeds. They get quite soft during cooking. You can also consider using an immersion blender.
- Zest carefully – use care when zesting the orange and avoid the white pith. It can add a bitter flavor.
- Let cool before storing – the jam should come to room temperature before storing in the refrigerator or freezing. It will thicken as it cools.
How to store
Store in a covered container in the refrigerator for up to 2 weeks. I like to use ½ pint mason jars. This jam can also be frozen for up to 6 months. I find freezing in mason jars to be best.Variations
- Use preserved lemon paste – instead of adding orange juice, use 1 tablespoon of preserved lemon paste and eliminate the salt. Not familiar with preserved lemons? Read more in my Preserved Lemons and Lemon Paste spotlight.
- Add pumpkin pie spice – instead of using individual spices, add ½ teaspoon of pie spice. I like to use my Homemade Pie Spice most often.
- Boozy jam – replace ¼ cup of water with spiced rum or bourbon
- Add liqueur – these will add more carbs to the recipe, but would be delicious. Consider apple or orange liqueur for a festive flavor.
- AIP and paleo cranberry sauce and jam – simply omit the allspice for AIP and use a paleo sweetener, such as coconut sugar or maple sugar.
How to use
- Serve with turkey – try this with Crockpot Turkey Tenderloins or an amazing Smoked Turkey Breast on a Traeger Smoker, or spread on a turkey sandwich
- Cranberry parfait – layer in with yogurt, vanilla mousse, or ice cream
- Use like any jam – spread on waffles, toast, bagels, pancakes or muffins
- Cranberry mayonnaise – mix with mayo for a spectacular condiment
- Noatmeal or oatmeal – stir a dollop into this Pumpkin 'Noatmeal'
- Serve as part of a charcuterie board or cheese board – cranberry pairs well with both meats and cheeses
- Cake filling – this would be wonderful with cheesecake, lemon or moist vanilla cakes
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Ilana says
Made this with the last of my cranberries and I think I'll try canning some of it. Great flavor.
Tracey Hatch-Rizzi says
Hi Ilana,
I'm so glad you liked it!
Best,
Tracey