Ingredients:

  • 12 oz (340g) fresh or frozen cranberries
  • 2 medium oranges, zested and juiced (about ½ cup / 120ml juice)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) water
  • ¼ cup (60ml) orange liqueur (such as Cointreau or Grand Marnier - optional)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 tbsp lemon juice

Instructions:

  1. Combine the cranberries, orange zest, orange juice, water, sugar, and salt in the saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. Reduce heat to medium-low and simmer gently, stirring frequently, until the jam thickens. (45-60 minutes).
  4. Stir in the cinnamon, ginger, cloves, orange liqueur (if using), and lemon juice during the last 5 minutes of cooking.
  5. Test the jam for setting by placing a small spoonful on the chilled plate. Let it sit for a minute. If it wrinkles when you push it with your finger, it's ready.
  6. Carefully ladle the hot jam into the sterilized jars, leaving ¼-inch headspace.
  7. Process in a boiling water bath for 10 minutes for long-term storage (recommended, see note below on sterilization and processing). Skip this step for refrigerator storage.
  8. Let the jars cool completely at room temperature. Check for proper sealing (the lids should be concave). Store unopened jars in a cool, dark place for up to a year. Refrigerate after opening.