Tuesday, November 18, 2014

Cranberry Orange Jam

It's the season for cranberries!
I used to think cranberries were bitter and very sour.... that was after tasting a cranberry sauce meant for a roasted turkey. Surprisingly this jam was nice after all the sugar was added. No prominent bitterness.... just a faint note that can be ignored.

You can use this to spread on bread, as a filling for cookies or a topping for cheesecakes.
If not, just mix with water and take it as a drink.

Cranberries are good for you, especially the men :)

Cranberry Orange Jam

by WendyinKK 

1 pack of fresh cranberries (350gm)
3 oranges
250gm sugar
small pinch of salt

1. Rinse cranberries and discard bad ones. Quarter each cranberry or coarsely chop it. Put into a pot.
2. Zest the orange and then juice it. Pour both in to the pot. Add in 1 cup of water.
3. Put in sugar and salt, and cook it on medium heat.
4. Meanwhile sterilize 2 jars and lids in the oven at 140C for 5 minutes.
5. When jam turns syrupy like runny honey, remove jars from oven and fill up the jars.
6. Put the cap on TIGHTLY and let it cool down totally.


  1. can substitute with dried cranberries?
    ~ Lisa

  2. Lisa,
    I don't think you can use the dried ones as they are already sweetened with sugar.

  3. Hi, may I know what size of orange you used? Thanks!

  4. Geri,
    I didn't weigh them.
    I will normally use oranges that will give me 60ml of juice each. So here, it will be roughly 180ml juice with 3 Tbsp zest

  5. Hi Wendy,

    Great! Thanks for this recipe. Now I know what to do with my pack of year old frozen cranberries bought out of greed. Can I use my frozen pack of cranberries? If yes, do I need to thaw them before cooking them? Lynn


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