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.




6 comments:

  1. can substitute with dried cranberries?
    ~ Lisa

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

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

    ReplyDelete
  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

    ReplyDelete
  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

    ReplyDelete

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