Spicy Cranberry Jam Recipes

SPICED CRANBERRY JAM

Spiced Cranberry Jam image

I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!

Provided by LauraF

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h20m

Yield 16

Number Of Ingredients 10

Ingredients

1 (12 ounce) bag fresh cranberries
¾ cup white sugar
½ cup turbinado sugar
¼ cup water
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 dash ground black pepper

Steps:

Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
Blend cranberry jam into desired consistency using an immersion blender.
Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g

SPICED CRANBERRY JAM

Spiced Cranberry Jam image

Make and share this Spiced Cranberry Jam recipe from Food.com.

Provided by Robert Francois

Categories Fruit

Time 1h50m

Yield 10-12 jars

Number Of Ingredients 8

Ingredients

8 cups cranberries
6 cups sugar
1 cup water
1 cup white vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
0.5 (6 ounce) bottle Certo (can be purchased at netgrocer.com)

Steps:

Add vinegar and water to cranberries and cook until soft.
Put cooked cranberries through a course strainer or Food Mill.
Add all the spices and the sugar into the cooked cranberries.
Follow cooking directions on the certo for jellies Put into sterilized small jars and cover with wax or seal with vacumn lids.

SPICY CRANBERRY JAM

Spicy Cranberry Jam image

When the sourness of the cranberries could use a little kick, turn to fiery jalapenos.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 3

Ingredients

1 1/2 pounds (about 7 cups) cranberries
2 cups sugar
1 jalapeno pepper, finely julienned

Steps:

Rinse and drain cranberries. Bring 1 1/2 cups water to a boil in a medium saucepan. Add cranberries, sugar, and jalapeno; simmer until skins pop and mixture thickens, about 15 minutes. Transfer to metal bowl to cool. Refrigerate in an airtight container for up to 2 weeks.

SPICED CRANBERRY CHUTNEY

Spiced Cranberry Chutney image

The best cranberry sauce you will ever taste. Many spices make this delightful sauce the hit of any occasion.

Provided by Jody

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 2h30m

Yield 12

Number Of Ingredients 9

Ingredients

4 cups fresh cranberries
1 cup white sugar
½ cup brown sugar
1 cup water
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cloves
¼ teaspoon ground allspice
1 tart apple, peeled and diced

Steps:

Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 32.4 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 28.2 g

SPICY RED PEPPER CRANBERRY RELISH

Spicy Red Pepper Cranberry Relish image

A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.

Provided by David Tanis

Categories condiments, dips and spreads, sauces and gravies, side dish

Time 30m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Steps:

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 293 milligrams, Sugar 54 grams

SPICY TOMATO CRANBERRY PRESERVES

Spicy Tomato Cranberry Preserves image

Categories Condiment/Spread Tomato Christmas Quick & Easy Cranberry Winter Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 small red onion, chopped (1/2 cup)
1 (14- to 16-oz) can whole tomatoes in juice, including juice
1 cup fresh or frozen cranberries, coarsely chopped in a food processor
2/3 cup sugar
1/3 cup cider vinegar
2 (4- by 1-inch) strips fresh orange zest
1 (4- by 1-inch) strip fresh lemon zest
1/4 teaspoon dried hot red pepper flakes, or to taste
1/8 teaspoon salt

Steps:

Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop).

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