Cranberry jam with orange
4 servings
40 minutes
Cranberry jam with orange is a harmony of tartness and sweetness encapsulated in amber thickness. The origins of this recipe trace back to European culinary tradition, where the combination of sour berries and citrus became a symbol of winter coziness. Cranberries, known for their healing properties, gain softness after blanching, while orange juice gives them sunny freshness. Cane sugar adds a rich caramel note, and cinnamon brings warmth and depth of flavor. The jam pairs perfectly with crispy toasts, cheese platters or as a filling for pastries. It can be served at festive breakfasts or used as a sauce for meat dishes, creating a contrast of flavors. This is not just a treat but an elegant delicacy that can fill the moment with warmth and aroma.
1
Peel the oranges and squeeze out the juice. I got about 400 ml.
- Oranges: 3 pieces
2
Put the cranberries in a pot and blanch for 2-3 minutes.
- Cranberry: 1000 g
3
Pour cranberries with cinnamon and orange juice, add sugar, mix gently, and cook for 10 minutes on high heat. Then reduce the heat and cook the jam until thickened for about 30 minutes. Remove the cinnamon sticks, pour into sterilized jars, and store in the refrigerator.
- Cranberry: 1000 g
- Cinnamon sticks: 3 pieces
- Oranges: 3 pieces
- Cane sugar: 600 g