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

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