There are cranberries at the market, which signals the beginning of the transition from pumpkin to cranberry. Or what normal people might call the transition from autumn to winter.
It also means we’ll be buying 20 lbs of cranberries to put into the freezer to bake with all year long.
This is a quick and easy jam to make in small batches. It goes great on top of just about any kind of bread, muffin, scone, etc, and can sit in as an alternate, lower refined sugar cranberry dish at Thanksgiving. The natural pectin in cranberries negates the need for additional pectin, and using whole tangerines instead of oranges makes it unnecessary to remove the (almost non existent) pith.
- 3-4 medium tangerines
- 12 oz bag of cranberries
- 1/4 cup maple syrup
- 1/4 cup brown sugar (or molasses for paleo)
- 1/4 t cloves
- dash of salt
Put the tangerines in a food processor or blender, and blend until smooth. Put everything into a medium saucepan, and cook for 10 minutes or until it’s the consistency of jam. Let cool slightly, and put into glass jars (without the lids). Let cool completely, and refrigerate. Will last up to a week in the fridge…but it won’t.