Make a Cranberry Sauce That Can Be Used As a Jam
Cranberry sauce may be a Thanksgiving staple, but that doesn’t mean it should be out of the spotlight on November 27th. Here’s how to make cranberry sauce, which becomes more jam after you’re done.
According to Roberta’s Chef Sam Short, the key to making this jam with cranberry sauce is the high temperature: cranberries naturally contain a lot of pectin, which helps to maintain their beautiful and firm appearance. When the sauce is heated to a high temperature – rather than the slow temperature that many cranberry sauces require – it acts like glue, turning the sauce into a jam when you chill it later.
The recipe for this is pretty simple. You’ll need:
- 1 pound cranberry
- 1 cup of sugar
- 1 pinch of salt
- 1 pinch cayenne pepper
- Orange
Wash the cranberries and place in a saucepan with sugar, salt and cayenne pepper. Place the orange in a saucepan with the zest and juice, then bring the entire mixture to a simmer over high heat. Stir until it looks more like a sauce. You can serve it warm with Thanksgiving dinner and then put the rest in a jar in the refrigerator. When you’re done, grab some yummy jam on your toast for breakfast.