Cranberry Jam with a Kick

In an ongoing effort to turn tradition on its head, I came up with this kicky little cranberry jam as the ultimate compliment to a Thanksgiving-leftover sandwich. We served it first on a sweet waffle grilled cheese sandwich layered with creamy havarti and leaves of fresh baby spinach. To me, there’s just nothing better than the heat that hits the back of your throat a couple chews into a bite. You may not care for the heat at all, however; in this case, use only one half, or none at all, of the called-for Serrano chile.

cranberry jam recipe cooking information

• Yield: About 2-3 Cups
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes

cranberry jam recipe ingredients

• 16 Ounces Fresh Cranberries
• 1 1/2 Cups Sugar
• 1/2 Cup Apple Cider
• Juice of 1 Lemon
• Zest of 1 Orange
• 1 Serrano Chile
• 1 teaspoon Nutmeg
• Salt

cranberry jam recipe instruction

1. Prep your ingredients: Clean your cranberries, removing any bad berries or stems during the process. Zest the orange; juice the lemon. Slice the serrano chile in half lengthwise, keeping everything intact.
2. In a large sauce pot combine the cranberries, sugar, cider, and chile. Turn to medium-high heat and cook until the berries burst.
3. After the berries burst and everything thickens up, remove the chile halves, add your orange zest, and nutmeg.
4. Taste your concoction, if it is too sweet add lemon juice a little at a time. Season with salt to taste.
5. When everything tastes good, press the cranberries through a fine sieve or food mill to remove the skins. Place in an air-tight container in the refrigerator for a couple hours in advance of serving.
6. The jelly will solidify so before you serve, stir it up. Enjoy!

cranberry jam recipe tips and tricks

• This recipe can be made in advance and then canned (properly, with clean, sterilized jars boiled carefully according to canning instructions) to last you all year long.