In a Jam With Lots of Cranberries

Hi there Readers.

Here in New England in addition to unpredictable weather patterns (it snowed a week ago and today it’s 61 degrees) the late fall is all about the Cranberry. We have more Cranberry bogs per capita than anywhere else in the country, according to this study I just made up. (Really though we do have a lot of them, there are about eight within a fifteen minute drive of my house and I do not live in a rural area)


Tell me those don’t look delicious

A co-worker gave me a pound of cranberries that she got from her friend who owns a bog. The only things I have ever done with cranberries is to put them on a string to decorate a Christmas tree and use them as garnish in the whiskey punch I made for last Thanksgiving. Cooking them was so far off my radar that I wasn’t even sure it was a thing you could do.

But I wanted to bring something fun and homemade to my parents this year for Thanksgiving to remind them of their New England roots (they live in the south now) so I did what any girl would do and took to the internet!  I found many, many recipes for things like chutney and compote that required zesting and chunks of things and double straining and I was not into it. Where was a nice little recipe for something simple and delicious that would keep and travel well and have myriad uses?! It was over at that’s where. Using this brilliant and simple recipe that required only four ingredients I endeavored on my first foray into jam making.


The Oh So Few Ingredients

1 lb Cranberries

1 cup fine sugar

1 apple peeled, cored and chopped

1 tbs lemon juice


1. Throw all the ingredients into a pot bring to a boil while stirring to prevent sugar from burning.

2. Reduce heat and simmer covered, stirring frequently, until mixture cooks down (about an hour)

3. Place in a blender and mix until smooth. Transfer to jars and let cool before refrigerating.

4. Eat half a jar with a spoon over your sink (this step is optional unless you are a blogger named Audrey in which case your body will just take over and demand that you eat this tart delicious jam)

and Voila


lovely smooth jam that is extremely easy to make.

A couple of quick notes

-Fine sugar is somewhere in between granulated sugar and powdered sugar. Rather than buying a whole separate kind of sugar I just pulsed some granulated sugar in my blender.

-I would put the jam in the blender on a lower setting, it is extremely thick and if, like me, you have a blender with a motor that has less juice than your hair dryer, you will need to start it out slow with something like this.

-You can tell that cranberries are ripe based on their bounce-ability! It makes them super fun to pour into a pan. (This is a completely true fact and they do actually bounce test cranberries for ripeness.)

Until we meet again dear readers, have a cocktail for me!


(full recipe from willcookforsmiles


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