Although we always serve the same stuffing, homemade wheat rolls, and pecan pie recipes, our family’s biggest Thanksgiving tradition is the cranberry salad. The recipe came from my Great-Grandmother, and we always pull out that old yellowing card the night before the big feast to make it.
The most important part of the tradition, according to my parents, is that everyone participates in at least one step of the instructions, so now that my brother and I are grown, we always make it a point to drive home in time to partake in the special cranberry salad festivities.
Great-Grandma’s recipe begins with fresh cranberries, roughly chopped in a food processor. Next comes chopped pecans, followed by the purée of a small orange and part of its rind. Then we mix in sugar, enough to taste—and prevent anyone’s mouths from permanently puckering from the cranberries!
The past few years, we’ve stopped after that last step and simply let the salad sit in the refrigerator overnight so the flavors meld, but throughout my childhood, we followed the final instruction: stir in a freshly made batch of raspberry jello and pour everything into a round, ridged copper mold to set until the feast.
Getting the cranberry salad out of that mold and onto a plate was always a huge ordeal… Most of the time, it never fully set and came out in pieces!
We opted for a smaller batch of the non-jello version this year, and because we had so few cranberry salad leftovers, I made this 10 Minute Cranberry Jam with the rest of the fresh fruit. (I had stocked up, just in case!) Spread on toast, dolloped onto crackers with Brie, even stirred into oatmeal… This tart jam quickly turned into a holiday hit!
Just like Great-Grandma’s salad, this easy jam begins with fresh cranberries. (Frozen and thawed would work in a pinch!) You’ll pulse them in a food processor or blender along with some water until they’re chopped really finely. I love my Ninja for this! They’re one of the most affordable high-powered food processors and blenders out there, and I use mine every single day.
Next, you’ll add that to a small saucepan along with some sweetener. Fresh cranberries are much tarter than their dried cousins! We’re using vanilla crème stevia in this recipe. Stevia is a no-calorie, plant-based sweetener that’s clean eating friendly. It’s really concentrated, so a little goes a long way! I use the SweetLeaf brand that comes in a small bottle with an eyedropper, and you can find it at many health-oriented grocery stores, as well as online.
And finally, for the part that makes this jam come together so quickly… Chia seeds! Chia seeds are highly absorbent, so they help thicken this jam instead of using pectin. You can use your leftover chia seeds in this muffin recipe and this cookie recipe of mine! (The cookies are one of the more popular recipes on my blog!)
Now that everything is in your saucepan, turn on the heat and cook the mixture for about 3 to 5 minutes, stirring frequently, until about half of the liquid has evaporated. Let it cool in the pot for a few minutes before transferring it to a glass jar. I bought the ones in these photos at Target—aren’t they adorable??
Then make some toast—or just grab some crackers—and enjoy!
| 10 Minute Cranberry Jam | Print |
- 1 cup (110g) fresh cranberries
- ¼ cup (60mL) water
- 1 tbsp (13g) chia seeds
- ¾ tsp vanilla crème stevia
- Add the cranberries and water to a food processor or blender, and pulse until smooth. Transfer the mixture to a small saucepan, and add the chia seeds and stevia. Cook over medium-high heat, stirring constantly, for 3-5 minutes or until the amount of liquid has reduced by half. Transfer the jam to a glass jar with a tight fitting lid, and let it cool to room temperature before covering and refrigerating.
This is the vanilla crème stevia that I use. If using a different sweetener, you’ll need the equivalent of 6 tablespoons of sugar.
{vegan, gluten-free, clean eating, low fat, low calorie, sugar-free}
Thanks for giving the amount of sweetener in sugar. I have a ton of cranberries leftover from Thanksgiving, so I’ll definitely be trying this.
My pleasure Elaine! I hope you enjoy the jam! 🙂
Do you think I can add jalapenos for a little heat and not mess up the jam?
Yes, that sounds like a really fun twist! I hope you enjoy the jam!
This sounds great. Have you ever made a cranberry relish? I have had cranberry relish on turkey sandwiches at a couple of different restaurants and would like to be able to make at home. Do you think this cranberry jam could he used as a relish?
Thanks Babs! Our family’s cranberry salad recipe is very similar to cranberry relish, but I don’t think this jam would be considered a “relish” because it’s thin and puréed rather than finely chopped and heartier. It would still be great as a spread for sandwiches though!
Dear Amy,
How can I replace the vanilla cream stevia? Is it also possible to use vanilla flavored drops? If yes, can you help me with the quantity?
Thanks in advance,
Kathrin
I already answer this in the Notes section beneath the recipe Katherin! 🙂 I hope you enjoy the jam!
Hi Amy! I love cranbeŕries! What a wonderful recipe!! Anyways… I’ve read that when you cook fruits, they lose their vitamins, so I’ve never did it just in case, what do you think? Am I wrong,
I appreciate your interest in my recipe Wendy, and it means a lot to me that you’d ask for my advice. From the scientific articles I’ve read, fruit still retains the majority of its nutrients after cooking or baking. 🙂 I’d love to hear what you think if you try the jam!
Do you store the jam in the refrigerator, how long does it last, and can you freeze it?
I really appreciate your interest in my recipe! I’ve actually answered your first two questions in the text directly underneath the recipe title in the recipe box. I know it can be easy to miss! 😉 I haven’t tried freezing this jam, so I’m not personally sure and don’t want to lead you astray.
I’d love to hear what you think of this jam if you try making it!
Where can I find that glass jar? It’s so cute! I tried the link to target several times and it does not work?
Oh man! It looks like Target has stopped carrying the jars since I last bought them. Such a bummer… They were really cute and fun! I found some on Amazon here that are the same size, shape, and style as mine though! 🙂
I’m not sure whether you’re interested in the recipe or just the jars… 😉 But if you do end up making it, I’d love to hear what you think, Claudia!