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This spiced cranberry orange jam combines tart cranberries, fresh orange juice, sugar and cinnamon in a small-batch jam that takes about 20 minutes. I like leaving some of the cranberries a little chunky rather than breaking them down completely, but you can mash them more if you prefer a smoother jam. The cranberry and orange combination is especially nice around the holidays, whether you spread it on toast or serve it with leftover turkey. It also makes a pretty homemade gift.
Why You’ll Love It
This cranberry orange jam is made with just four ingredients, with tart cranberries, fresh orange juice and cinnamon giving it plenty of holiday flavor.
Just four ingredients: Cranberries, fresh orange juice, sugar and cinnamon are all you need. I juice the oranges myself because the fresh orange flavor really comes through in such a short ingredient list.
Sweet, tart and lightly spiced: Cranberries bring plenty of tartness, while the sugar balances them and cinnamon adds warmth without turning this into an overly spiced jam.
Make it chunky or smooth: I like some cranberry pieces left in mine, but you can keep mashing the berries against the side of the pan if you prefer a smoother texture.
It makes a pretty gift: The deep red color looks so good in little jars. Add a label and some twine and you’ve got an easy homemade holiday gift that actually gets used.
Enjoy jam-making? You might also like strawberry jalapeno jam or this homemade mixed berry jam. Jalapeno hot honey is also fun to make.
Spiced Cranberry Jam Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cranberries: I use frozen cranberries because they’re convenient and work just as well here, but fresh cranberries are fine too.
Orange juice: I juice 2 large navel oranges for this recipe. With only four ingredients, I prefer the flavor of freshly squeezed juice.
White sugar: Cranberries are very tart, so the sugar balances them and also contributes to the texture of the finished jam.
Ground cinnamon: One Teaspoon gives the jam a warm spiced flavor without covering up the cranberry and orange.
How to Make Cranberry Orange Jam
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine the ingredients: Add the cranberries, orange juice, sugar and cinnamon to a medium saucepan.
Cook the jam: Cook over medium heat for about 14 minutes, stirring often. The cranberries will begin breaking down after about 10 minutes.
Mash the cranberries: Use the back of a wooden spoon or spatula to press the softened berries against the side of the saucepan until the jam is as chunky or smooth as you like.
Cool briefly: Remove the saucepan from the heat and let the jam cool for 5 minutes.
Fill the jars: Spoon the jam into clean jars and let it cool to room temperature before refrigerating or freezing.
Free Printable Holiday Jam Gift Tag
Substitutions and Variations
Change the spices: Leave out the cinnamon for a plain cranberry orange jam, or add a small pinch of nutmeg, cloves or allspice along with it.
Add orange zest: Add some finely grated orange zest if you want a stronger orange flavor.
Make it smoother: Mash the cranberries more thoroughly as they cook for a smoother consistency.
Add some ginger: A small amount of freshly grated ginger works well with the cranberry and orange. Start with a little because it can quickly take over.
Serving Suggestions
For breakfast or brunch: Spread on bread or toast, jam is always a winner. It’s also amazing with puff pastry waffles and banana pancakes.
As part of a cocktail: Did you know you can make the most delicious cocktail using jam? Swap the blackberry jam for this spiced cranberry orange jam in this prosecco-based cocktail for a festive flair!
In cookies: Kolache cookies with jam and raspberry jam buttercream sandwich cookies are just 2 examples of cookies made better with homemade jam!
As part of a cheeseboard: Jam pairs beautifully with cheese, so add it to a cheese platter.
How to Store
Store: Keep the jam in clean, airtight jars in the refrigerator for up to 3 weeks. This recipe is intended as refrigerator jam and is not shelf-stable.
Freeze: Freeze the jam in freezer-safe containers for up to a year, leaving a little room at the top for expansion.
Thaw: Thaw overnight in the refrigerator before serving.
Top Tips
Give the cranberries time: They don’t start breaking down right away. Mine take about 10 minutes before they soften enough to easily press against the side of the saucepan.
Choose your texture: I like leaving a few pieces of cranberry in the jam, so I don’t completely mash every berry. Keep going if you prefer yours smoother.
Stir more toward the end: As the cranberries break down and the jam thickens, keep a closer eye on the pan and stir frequently so the mixture doesn’t catch on the bottom.
Remember it thickens as it cools: Don’t keep cooking just because the hot jam looks a little looser than you’d like. It will thicken more once it cools.
Treat it as refrigerator jam: These jars are for refrigerating, freezing or gifting with instructions to keep chilled. This recipe hasn’t been written as a shelf-stable canning recipe.
Spiced Cranberry Jam FAQs
Yes. I use frozen cranberries because they’re convenient, but fresh cranberries work too. Since the berries are cooked until they soften and break down, there isn’t much difference in the finished jam.
Remember that the jam will thicken more as it cools. Cook it until the cranberries have broken down and the mixture looks jammy, then let it cool before deciding whether the consistency is too thin. If the berries are still mostly whole, they probably need a little more cooking and mashing.
Cranberry Orange Jam Recipe
Spiced Cranberry Orange Jam
Equipment
Ingredients
- ½ Cup fresh orange juice, from about 2 large navel oranges
- 10 Ounces cranberries, frozen, but fresh work, too
- ½ Cup white sugar
- 1 Teaspoon ground cinnamon
Instructions
- In a medium saucepan, add the frozen cranberries, orange juice, sugar and cinnamon.
- Cook over medium heat for about 14 minutes, stirring often. Reduce the heat to low for the final minute and stir frequently, until the mixture is thick and jammy.
- After about 10 minutes, when the cranberries begin to soften and burst, use the back of a spatula or wooden spoon to press them against the side of the saucepan.
- Reduce the heat to low for the final minute and stir frequently, until the mixture is thick and jammy.
- Remove from the heat and let cool for 5 minutes.
- Transfer the jam to 3 clean jars and secure the lids. Cool to room temperature, then refrigerate or freeze. Keep the jam refrigerated until serving.
Notes
Choose your texture: I like leaving a few pieces of cranberry in the jam, so I don’t completely mash every berry. Keep going if you prefer yours smoother.
Stir more toward the end: As the cranberries break down and the jam thickens, keep a closer eye on the pan and stir frequently so the mixture doesn’t catch on the bottom.
Remember it thickens as it cools: Don’t keep cooking just because the hot jam looks a little looser than you’d like. It will thicken more once it cools.
Treat it as refrigerator jam: These jars are for refrigerating, freezing or gifting with instructions to keep chilled. This recipe hasn’t been written as a shelf-stable canning recipe.
Nutrition
Spiced cranberry jam is a great recipe for the holiday season. You only need 4 ingredients and some basic supplies to make it. Why not keep some for yourself and give some as gifts this Christmas season? Everyone loves thoughtful homemade gifts, especially when they taste this good!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This jam is holiday magic in a jar! Sweet, tart, and so perfect on toast or with Thanksgiving leftovers. I’ll be making extra for gifts!