Cranberry-Orange & Maple Jam (GF)

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Multiply this recipe for a crowd, accounting for about 1/4 cup cranberry sauce per person, or 1/2 a cup if you love smearing it all over your Thanksgiving plate like me.


  • 4 cups cranberries, fresh or frozen (see Note)
  • 1 orange, zested and juiced
  • 1/4 cup maple syrup, or more as needed


  1. Add the cranberries, orange zest, orange juice, and maple syrup to a medium pot over medium-high heat, and bring to a boil, 3 to 5 minutes.
  2. When bubbling vigorously, uncover the pot and reduce to a simmer. Stir the cranberries with a wooden spoon, gently smashing them against the side of the pot. Continue cooking for about 15 minutes until the jam is thick. It should coat the back of a spoon and resist sliding off the spoon.
  3. Transfer the jam to a small mason jar and seal tightly. Serve warm or cool with cornbread. Store leftovers the refrigerator for up to two weeks, or freeze for up to 6 months.


If using frozen cranberries, defrost in the refrigerator up to 24 hours prior to cooking.