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Cranberry Jam & Syrup · GF (3 cups total)

The easy process of simmering cranberries in simple syrup results in two incredible ingredients: a thick cranberry “jam” and an intensely red, softly gelled cranberry syrup, almost a jelly in its own right due to the natural pectin in the cranberries. Between the two, I can think of a million incredible uses.

Cranberry  Rolls and Cranberry Cocktail

Some examples? The cranberry jam makes a great sweet roll filling or the perfect sweet-tart contrast to a slice of dark Chocolate Pavé. Also try stirring it into muffins or spreading some over blitz dough to make a rustic tart, sweet or savory.

The cranberry syrup has just as much value. Skip the frozen cranberry “cocktail” from the store and use this jewel red liquid in anything from Cosmos and Cranberry Sparklers to your morning OJ. Warm it as a sauce over vanilla ice cream or use it as a sorbet base.

If you really enjoy cranberry and orange, feel free to add the zest and juice of an orange into the mix.

12 ounces sugar
12 ounces water
12 ounces cranberries, rinsed and picked over
a hearty pinch of salt

Combine all the ingredients in a medium saucepan and bring to a simmer. You don’t even have to stir. When the first cranberry pops, start a twelve minute timer. Occasionally, the berries will foam up a little, just shake the pan or stir, if you like, to disperse the foam.

When the twelve minutes have elapsed, suspend a colander over a bowl and strain the syrup from the jam. Use a spatula to press on the cranberries, squeezing out any excess syrup.

Pour the syrup into a jar while it’s still warm, and scoop the jam into a separate container. Cool both to at least room temperature, then store refrigerated. They’ll keep perfectly well for weeks, or indefinitely in the freezer.


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Any questions?

Dec 14, 2010 ·  9:39 AM

Wowww cranberry is really a burry of the season. I love both jam or syrup

 · Tes ·

May 11, 2012 ·  2:28 PM

I’d like to make cherry jelly using brandied cherries “griottines”—can I use the same ratio you list for this recipe and same technique? Thanks

 · Susan · 

May 12, 2012 · 12:41 PM

@Susan, I don’t think it would work. I mean, it might make a nice cherry compote, but cranberries have an incredible amount of pectin so I don’t think a cherry version would thicken up in the same way. Hope that helps!


Jul 27, 2012 ·  3:22 PM

Hi, can you blend the jam part (with the smashed berries) in a blender to make the jam smoother? Or will this affect how the end product comes out?

 · Alexandria · 

Jul 28, 2012 ·  6:52 PM

@Alexandria, absolutely! It may result in a slightly thicker mixture (releasing more pectin from the cranberry skins), but you can always thin it down if you need to with some of the jelly.


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