Plump sweet, tart and tangy cranberries make their appearance every fall, and are oh so good for you. Full of antioxidants and other good for you stuff, it just makes sense to turn them into a jam you can enjoy long past the holidays.
Since cranberries have a lot of natural pectin, there is no pectin required for this recipe ... see? Easy!
This jam is not overly sweet. It is delicious served:
- on scones or English muffins
- over cream cheese on crackers as part of a charcuterie board
- basted on grilled or roasted poultry
- as an accompaniment to turkey, ham or pork