Cranberry Jam
Written By Diane Forley Otsuka
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Makes about 3 cups
12 ounces cranberries (3 cups)
1 apple, peeled, cored, and quartered (use something tart, like Granny Smith)
3/4 cup sugar
Juice from 1 lemon (2 tablespoons)
1/4 cup apple juice concentrate
1/2 teaspoon cinnamon
Pinch nutmeg
1 cup water
In a food processor, pulse cranberries, apple, sugar, and lemon juice until roughly chopped. Transfer to a bowl and let macerate, covered and chilled, at least 2 hours. Have your helper spoon the mixture into a saucepan. Add apple juice concentrate, cinnamon, nutmeg, and water. Cook over low heat, covered, until thickened and fruit is soft, about 40 minutes. Lasts 2 to 3 weeks in a jar in the fridge.
Plus: See more cranberry recipes
