Say Goodbye to Canned Cranberry Sauce with This Simple, Delicious Recipe!
This fresh cranberry jam is quick to make, bursting with flavour, and so versatile. Whether you’re spreading it on crackers, pairing it with hearty meals, or adding it to your morning toast, this recipe is a must-try.
What You’ll Need:
Equipment:
Medium saucepan
Ingredients:
- 2 cups fresh or frozen cranberries
- 1/2 cup freshly squeezed orange juice
- 1/2 cup maple syrup
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 2 tablespoons chia seeds
How to Make It:
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In a medium saucepan, combine the cranberries, orange juice, water, maple syrup, and vanilla extract. Bring to a gentle boil over medium heat, stirring occasionally. Cook for 15–20 minutes, or until the cranberries burst and the liquid thickens. Keep an eye on the pot to avoid boiling over.
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Once most of the liquid has reduced, turn off the heat and stir in the chia seeds. Allow the jam to cool completely, then transfer it to a sealed glass container. Store in the fridge for 1–2 weeks.
Ways to Enjoy It:
- Our favorite pairing? Spread it on Lime & Pepper crackers for a zesty, tangy snack.
- Use it as a cranberry sauce alternative with lentil loaves, mushroom Wellington, or comforting stews.
- Or keep it simple and spread it on toast for a tart, fruity start to your day.
This cranberry jam is sure to become a staple in your kitchen—perfect for the holidays or any time of year!
