How long is cranberry season?
I don't even care... I love them too much.
They are just so delicious and such a pretty addition to any recipe! In case you've missed my recent cranberry obsession, here are a few other recipes featuring my new fave fruit:
Cinnamon Roasted Carrots & Cranberries
Cranberry Oat Bars
Sauteéd Kale & Cranberry Salad
Cranberry Morning Glory Bars
Sugar-Free Cranberry Sauce
...but there are more, just scroll through the site!
Ok, back to the topic at hand, Cranberry Jam!
This stuff is so yummy and perfect to spread on toast or make jam-filled muffins!
Recipe for those coming soon (update: the Cranberry Jam Muffins recipe is published - find it here) and I think that will be the last of my cranberry recipes. It's hard to make those kinds of promises, though. I don't know if I'm ready to give them up... Enjoy, friends!
Cost per serving: $0.26
Calories per serving: 11
Equipment you'll need: saucepan, blender
285g frozen cranberries (about 2.5 cups)
1 cup granulated erythritol, or other granulated sweetener of choice (I used Swerve)
1/4 cup water
1. Add cranberries, erythritol, and water to saucepan, bring to a boil, and simmer for 10 minutes or until erythritol is dissolved. Stir occaisionally to prevent sticking.
2. Remove from heat and blend mixture, adding more water if necessary to facilitate blending.
3. Return mixture to saucepan, and simmer until it has thickened to your liking. It should coat the back of a spoon without dripping.