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Elevate your holiday table and everyday breakfast with this simple, easy-to-make small batch Cranberry Jam. With just a few ingredients and less than 15 minutes, you can whip up this incredibly delicious homemade jam that’s bursting with tartness and sweetness in perfect harmony.
Don’t let leftover cranberries go to waste! Whip up a single serving of our tangy Cranberry Jam, and then bake some delightful Cranberry and Orange Scones, or simmer a small pot of classic Cranberry Sauce. These recipes are a breeze to make and perfect for enjoying the burst of cranberry flavors in a variety of ways, all portioned just for you.
When planning a “Thanksgiving for Two,” this cranberry jam would be a perfect complement to your menu and if you’ve got any leftover jam, consider using it in a few Thanksgiving Sliders!
Why This Recipe Works
- Fast and Pectin-Free: This jam comes together in less than 15 minutes, making it ideal for spur-of-the-moment cooking. Plus, cranberries naturally contain pectin, so there’s no need to add any to achieve the perfect gel-like consistency.
- Simple: No complicated techniques or fancy equipment needed.
- Versatile: Great on toast, in desserts, or as a part of a cheese board.
- Balanced Flavor: The mix of tart cranberries and sweet sugar, along with a splash of orange juice, offers a perfectly balanced flavor profile.
- Adaptable: Easily double or triple this Christmas jam recipe to make extra batches for gifting or storing.
Ingredients
For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
- Cranberries: Opt for either fresh or frozen cranberries that have been thawed. These vibrant berries are nutrient-packed, offering a wealth of vitamin C, vitamin E, fiber, and manganese, along with valuable antioxidants.
- Sugar: Given the natural tartness of cranberries, granulated sugar is the go-to choice to balance out the flavors.
- Orange Juice & Zest: This recipe calls for a mere 4 tablespoons of orange juice, which can be freshly squeezed from a small orange. The same orange can provide the zest, adding another layer of citrus complexity to your jam.
- Water: No special notes here, just good ol’ H2O to help with the consistency.
- Cinnamon: Ground cinnamon is the default, but if you prefer a more potent spice kick, feel free to add a cinnamon stick to the cranberries as they cook.
How To Make Cranberry Jam
These photos and instructions help you visualize how to make a small batch of pectin-free cranberry jam. See the recipe box below for ingredient amounts and full recipe instructions.
- Place all of the ingredients in small saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
Pro Tip: For this small batch cranberry jam recipe, I use a 1-quart saucepan. For best results, use a pan of similar size.
- Reduce the heat to low and simmer, stirring frequently and cooking until the cranberries are tender and pop open. This will take about 8 to 10 minutes. As the mixture cooks, it naturally thickens to a more jam-like consistency.
Serving Suggestions
Let’s talk versatility because this cranberry jam truly shines in so many mealtime settings. While it’s dreamy on morning toast, the potential applications are virtually endless. From breakfast spreads to elegant desserts, you’ll find numerous ways to incorporate this jam into your meals.
- Biscuits: Slather a generous layer of this jam on freshly baked biscuits or scones for an instant flavor boost.
- Brunch Staple: Make your morning extra special by using it as a topping on pancakes, waffles, or French toast.
- Oatmeal Elevator: Stir a spoonful into your morning oatmeal for a dash of sweetness and a pop of color.
- Charcuterie Champion: Serve alongside a variety of crackers on a charcuterie tray or cheese board for a gourmet experience.
- Dessert Dynamite: Use the jam to top off cheesecake, pound cake, or custard, adding both flavor and a vibrant splash of color.
- Savory Twist: Believe it or not, this jam pairs wonderfully when spooned over pork tenderloin, adding a sweet-tart contrast.
- Gift of Gourmet: Package this homemade jam in a cute jar adorned with a ribbon, and you’ve got yourself a heartfelt, homemade gift.
- Thumbprint Cookies: Add a dollop of this homemade jam to a small batch of these delightful treats.
Expert Tips
- Quality Cranberries: Whether you choose fresh or frozen, make sure to opt for high-quality cranberries for the best flavor and nutritional benefits.
- Stirring is Key: Frequent stirring while cooking prevents the jam from sticking to the pan or burning, ensuring a smooth texture.
- Adjust Sugar to Taste: The sweetness level is flexible. Taste as you go and adjust the granulated sugar to strike the perfect balance with the tart cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. The jam will continue to thicken as it cools down.
- Zest with Care: When zesting the orange, avoid the white pith beneath the skin, as it can introduce bitterness to your jam.
- Storage Solutions: Keep the jam in an airtight container in the refrigerator for up to 2 weeks. Proper storage extends the life of your homemade delight.
- Double or Triple with Ease: This recipe scales up effortlessly. If you’re planning to gift this jam or serve it at a larger gathering, simply double or triple the ingredients.
Frequently Asked Questions
Cranberry jam will keep in the refrigerator for two weeks. You can freeze jam by pouring the cooled jam into a clean jar with a lid. It will keep for 6-8 months in the freezer.
While both are cranberry-based spreads, they differ in texture and sweetness. Cranberry jam tends to have a smoother, more spreadable consistency compared to the thicker cranberry sauce. Moreover, jam typically includes a higher sugar content, making it sweeter. Cranberry sauce, often served with savory dishes, leans more towards the tart side and may include other flavorings like herbs and spices.
Indeed, it’s naturally vegan.
How To Freeze Leftover Cranberries
Got extra cranberries and not sure what to do with them? Freezing is a fantastic option. This cranberry jam recipe is small batch, requiring just about a cup of cranberries, making it perfect for using up any leftover berries from another culinary project.
Freezing Steps:
- Rinse and Drain: Clean the cranberries under cold running water and let them drain in a colander. Discard any that are mushy or green.
- Towel Dry: Pat the cranberries dry using a clean dish towel to remove excess moisture.
- Pre-Freeze: Arrange the cranberries in a single layer on a rimmed baking sheet. Freeze for a minimum of two hours to ensure they are thoroughly frozen.
- Storage: Move the pre-frozen cranberries into freezer-safe bags or containers. Seal them tightly and return them to the freezer promptly.
Stored this way, your cranberries will keep their quality for up to a year, allowing you to enjoy homemade cranberry jam whenever the craving strikes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried this cranberry jam or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it.
Small Batch Cranberry Jam
Equipment
Ingredients
- 1 cup fresh cranberries
- 3 tablespoons sugar
- ¼ cup water
- 4 tablespoons orange juice
- ¼ teaspoon orange zest
- ⅛ teaspoon ground cinnamon
Instructions
- Place all of the ingredients in a 1-quart saucepan and bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Reduce heat to a simmer; stirring frequently, continue cooking until the cranberries are tender and pop open, about 10 minutes.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Notes
- Quality Cranberries: Whether you choose fresh or frozen, make sure to opt for high-quality cranberries for the best flavor and nutritional benefits.
- Stirring is Key: Frequent stirring while cooking prevents the jam from sticking to the pan or burning, ensuring a smooth texture.
- Adjust Sugar to Taste: The sweetness level is flexible. Taste as you go and adjust the granulated sugar to strike the perfect balance with the tart cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. The jam will continue to thicken as it cools down.
- Zest with Care: When zesting the orange, avoid the white pith beneath the skin, as it can introduce bitterness to your jam.
- Storage Solutions: Keep the jam in an airtight container in the refrigerator for up to 2 weeks. Proper storage extends the life of your homemade delight.
- Double or Triple with Ease: This recipe scales up effortlessly. If you’re planning to gift this jam or serve it at a larger gathering, simply double or triple the ingredients.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I don’t necessarily like the chunks of cranberry in this. I am also looking to make cranberry Jam to use as a tenderloin sauce with ginger and rosemary. Which by the way was a hellofresh recipe.
I’m wondering if you could run the Cranberries through a blender first so it chops them all up and then cook everything. Or should you cook the Jam first per your instructions and then throw the whole mix into the blender for a smoother Jam. Thoughts please thank you
I would cook the jam first and then either use a blender or an immersion blender to puree the cranberries.
Perfect find! I’m also trying to copy the tenderloin recipe from HelloFresh! Thanks for posting this!
Can i use dry cranberrries for this recipe
No. Fresh or frozen cranberries work best.
Absolutely lovely! Because I am using it to fill lemon cupcakes, I did slice my fresh cranberries in half before cooking and then pressed the finished jam through a sieve while still warm. The jam thickened beautifully and the taste is spot-on: tart but not too tart. Thanks much for sharing your recipe.
I’m so glad you enjoyed the jam. Thank you so much for your feedback.
This was just wonderful! I made a second batch with doubled portions and am giving them as gifts to all my friends who love cheese – this, as you said, will be the perfect complement to that that! Thank you for this!
I’m so glad you enjoyed the recipe. It does make a wonderful gift. Thank you.
This is so good!! I was searching for a way to use my leftover cranberries. Thank you!!
I’m so glad you enjoyed it. Thank you!
Havenโt made the jam yet. Looks wonderful. I am interested to know where I might find the beautiful jar used in your blog?
Thank you. I love that little jar and I think it was a lucky find at a thrift store a few years ago.
LOVED THIS Cranberry Jam. It was the perfect amount for the recipe I needed and was easy to make. It turned out with a nice consistency and was delicious – not too sweet. I used it for a pork tenderloin, adding fresh ginger and fresh minced rosemary which gave it a savory touch. I have pinned this recipe and saved it to my phone. I will be making this again and highly recommend it.
I’m so glad you enjoyed the recipe and bet it was wonderful with the pork. I am definitely going to add the jam the next time I make pork tenderloin.
I have found freezing things like this in the really small squares is just perfect. each square has a lid that fits tight and holds 1/2 cup.. I keep a supply on hand
I used thawed cranberries and it came out great. The jam is fresh and fruity.
I’m allergic to oranges, can i use another juice such as lemon instead?
Penny, have you made this jam recipe yet? You can use lemons but the taste will be different, not as sweet since lemons are not sweet.
Could frozen cranberries be used?
Yes, just be sure to thaw them first.
Joanie