Confession: when I was a kid, I loved the cranberry sauce in the can. You know, the kind that’s more like a gelatinous blob that, when the can is inverted, plops out onto the plate in one fell swoop? Yup, loved it and could polish off the whole can by myself. Truth be told, there’s something about the tart-sweet taste and the jelly-like texture that I still like, but nowadays, I much prefer a homemade version that’s just as sweet and tart. Instead of a canned gel, my version is smooth and velvety, more like a jam.
My recipe for this popular holiday condiment is perfect for everything from dressing your sliced turkey to slathering on sandwiches. Last weekend, we entertained a crowd and I smeared a big spoonful of this luscious jam on top of a warm wheel of brie, then sprinkled a handful of chopped walnuts on top.
Keep this jam in the fridge in an airtight container and it will last for a couple of weeks (the brandy and orange juice help to preserve it), so it’s the ideal make-ahead. I love the idea of spooning some of the jam into cute mason jars to give as a yummy food gift to friends, family, even as a hostess gift!
Holiday Cranberry-Apple Jam
- 1 12-ounce bag of fresh cranberries, rinsed and drained
- I gala apple, peeled and cored, finely chopped
- 2 Tbsp. apple brandy (I prefer Calvados)
- 1 cup granulated sugar
- Juice of a medium-sized orange
- 1/8 tsp. cinnamon
- Step 1 In a medium saucepan, combine all of the ingredients except the apples.
- Step 2 Bring to a boil, then reduce heat to a simmer. When the cranberries begin to burst and soften, add in the chopped apples.
- Step 3 Cook on low until the jam begins to thicken, about 20 minutes, stirring often.
- Step 4 Once the jam thickens, use an immersion blender to make the jam/sauce smooth and luscious.
- Step 5 Once cooled, store in the fridge in an airtight container or glass jar with tight fitting lid.
- Step 6