In a Jam- Cranberry that is!

I know there's been quite of bit of cranberry on this humble little blog, but with a bunch of fresh cranberry left over after making the Cranberry and Gruyère breakfast quiche, I decided to jump full into oncoming winter and make the first batch of cranberry jam. I might have played Christmas music, and it might have still been October. But you weren't here, so that's a secret you may never find out!

Cranberry jam is one of the simplest and quickest ways to cook something to put you in the holiday spirit. Vibrantly red, sinfully tart and alive, this recipe is sure to make you smile- it also happens to be a fantastic gift.



This version is one I've created, taking a little of this, a little of that, and finding what works for me. I use a few unconventional items, such as grapefruit juice instead of lemon or orange, and brown sugar instead of granulated. What I've ended up with, however, never fails to delight. You can serve a spoonful of this with poultry, or lamb. Spread on toast, biscuits, or scones it fulfills every facet of what a jam should be. It is, indeed, a jammiest of jams.

Cranberry Jam

3 cups or 1 bag fresh cranberries
1 cup water
1 cup ruby red grapefruit juice
1 1/4 cup brown sugar
1/2 teaspoon cinnamon

Combine water, juice, and sugar in saucepot. Stir to dissolve the sugar, then bring to a boil. Once boiling, add the cranberries. Top with a lid- very important! (This is my favourite part! The cranberries pop as their skins burst, making this delightfully fun sound effect.)Reduce heat to medium low, adding the cinnamon. Stir often. When the sauce thickly coats the back of a spoon, transfer to a warmed jar, cool, then refrigerate if using immediately.