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This cranberry jam recipe is the perfect way to add a burst of flavor to your holiday meals or morning toast. Quick and easy to make, this small batch jam comes together in under 15 minutes with just a few simple ingredients, delivering a delightful balance of tart and sweet to any dish.
Don’t let leftover cranberries go unused! Make a small batch of our tangy cranberry jam, bake a few Cranberry and Orange Scones, or simmer a small pot of classic Cranberry Sauce. These easy recipes let you enjoy cranberry’s vibrant flavor in a variety of ways, each sized just right for one or two.
For a “Thanksgiving for Two,” this cranberry jam makes a wonderful addition to your menu. If you have any leftover, try using it to add extra flavor to a few Thanksgiving Sliders!
Why You’ll Love This Recipe
- Quick and Pectin-Free: Ready in under 15 minutes, this cranberry jam is perfect for last-minute prep. Cranberries naturally contain pectin, so there’s no need for added ingredients to get that ideal jammy texture.
- Simple: No complicated techniques or fancy equipment needed.
- Versatile: Enjoy it on toast, in desserts, or paired with cheese on a snack board.
- Perfectly Balanced Flavor: Tart cranberries, sweet sugar, and a touch of orange juice create a deliciously balanced jam.
- Adaptable for Gifting: Easily double or triple the recipe to make extra jars for holiday gifts or future use.
Ingredients
If you have any ingredients leftover from this easy cranberry jam recipe, check out our Leftover Ingredients Recipe Finder.
- Cranberries: Use fresh or thawed frozen cranberries for this recipe. These berries bring a boost of vitamin C, vitamin E, fiber, manganese, and antioxidants.
- Sugar: Cranberries are naturally tart, so granulated sugar helps balance their flavor.
- Orange Juice & Zest: You’ll need just 4 tablespoons of orange juice, which you can squeeze from a small orange. Use the zest from the same orange to add a layer of citrusy flavor.
- Water: Just plain water here to help with consistency.
- Cinnamon: Ground cinnamon works well, but for a stronger spice, you can add a cinnamon stick while the cranberries cook.
How To Make Cranberry Jam
These photos and instructions help you visualize how to make a small batch of cranberry jam. See the recipe box below for ingredient amounts and full recipe 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.
- Lower the heat to a simmer and cook, stirring often, until the cranberries are tender and begin to pop open, about 8 to 10 minutes. As it cooks, the mixture will naturally thicken into a jam-like consistency.
Expert Tips
- Choose Quality Cranberries: For the best flavor and nutrients, go with fresh or frozen high-quality cranberries.
- Stir Often: Stir frequently while cooking to keep the jam from sticking to the pan or burning, which helps achieve a smooth texture.
- Adjust Sugar to Taste: Sweetness is personal! Taste as you cook and add more sugar if needed to balance the tartness of the cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. It will continue to thicken as it cools.
- Zest Carefully: When zesting the orange, avoid the white pith under the skin—it can add unwanted bitterness.
- Store Properly: Keep the jam in an airtight container in the refrigerator, and it’ll stay fresh for up to 2 weeks.
- Easy to Scale Up: If you’re making extra for gifts or a gathering, simply double or triple the ingredients—it scales up perfectly.
Freezing Leftover Cranberries
If you have extra cranberries on hand, freezing them is a great way to save them for later. This small batch cranberry jam only uses about a cup, so freezing leftovers can help reduce waste.
Steps for Freezing Cranberries:
- Rinse and Drain: Rinse the cranberries under cold water and drain them in a colander. Discard any that are mushy or green.
- Dry: Pat the cranberries dry with a clean dish towel to remove extra moisture.
- Pre-Freeze: Spread the cranberries in a single layer on a baking sheet and freeze them for at least two hours. This step keeps them from clumping together.
- Store: Transfer the frozen cranberries to freezer-safe bags or containers. Seal tightly, and return to the freezer.
Frozen cranberries will keep well for months, ready for your next cranberry recipe!
Serving Suggestions
This cranberry jam isn’t just for toast! Here are some of my favorite ways to enjoy it:
- Biscuits or Scones: Spread a thick layer on warm, freshly baked biscuits or scones for a delicious flavor boost.
- Perfect for Brunch: Top pancakes, waffles, or French toast with this jam for a special touch.
- Great in Oatmeal: Stir in a spoonful to bring sweetness and color to your morning bowl.
- Charcuterie Addition: Serve it with crackers and cheeses on a charcuterie board for a perfect pairing.
- Dessert Topping: Spoon it over cheesecake, pound cake, or custard to add flavor and a bright pop of color.
- Savory Pairing: This jam works wonderfully with pork tenderloin, adding a sweet-tart contrast.
- Homemade Gift Idea: Fill a small jar with jam, add a ribbon, and you’ve got a thoughtful homemade gift.
- Thumbprint Cookies: Use a dollop in thumbprint cookies for a sweet, fruity center.
Frequently Asked Questions
No, cranberries naturally contain pectin, so the jam will thicken as it cooks without any added pectin.
This recipe balances the tartness of cranberries with sugar, but you can adjust the sugar to taste if you prefer it more or less sweet.
If your jam is too thick, add a splash of water and cook briefly, stirring until you reach your desired consistency.
Store it in a clean, airtight jar or container in the refrigerator. It’ll stay fresh for up to two weeks.
Yes, cranberry jam freezes well! Just store it in an airtight container, leaving some room for expansion, and freeze for up to three months.
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.
- Lower the heat to a simmer and cook, stirring often, until the cranberries are tender and begin to pop open, about 8 to 10 minutes. As it cooks, the mixture will naturally thicken into a jam-like consistency.
- Remove from heat and cool before transferring to a jar or bowl.
- Enjoy when cool.
Notes
- Choose Quality Cranberries: For the best flavor and nutrients, go with fresh or frozen high-quality cranberries.
- Stir Often: Stir frequently while cooking to keep the jam from sticking to the pan or burning, which helps achieve a smooth texture.
- Adjust Sugar to Taste: Sweetness is personal! Taste as you cook and add more sugar if needed to balance the tartness of the cranberries.
- Cool Before Storing: Let the jam cool to room temperature before transferring it to a jar. It will continue to thicken as it cools.
- Zest Carefully: When zesting the orange, avoid the white pith under the skin—it can add unwanted bitterness.
- Store Properly: Keep the jam in an airtight container in the refrigerator, and it’ll stay fresh for up to 2 weeks.
- Easy to Scale Up: If you’re making extra for gifts or a gathering, simply double or triple the ingredients—it scales up perfectly.
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!
Haven’t 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