Mouthwatering Christmas Cranberry Orange Jam

Here is my favorite Christmas cranberry orange jam recipe, with tart cranberries, fresh orange zest, and just the right amount of sweetness to spread on toast, biscuits, or serve alongside holiday meals.

This cranberry orange jam has become a holiday tradition in our house. I make several jars every December because it disappears so quickly, and honestly, there’s nothing better than homemade jam on Christmas morning pancakes.

What Kind of Cranberries Should I Use?

Fresh cranberries are definitely the way to go for this jam recipe, and you’ll find them readily available in most grocery stores during the fall and winter months. Look for cranberries that are firm, plump, and have a deep red color – avoid any that are soft, wrinkled, or have dark spots. If you can only find frozen cranberries, don’t worry, they’ll work just fine too, and you don’t even need to thaw them first. Just keep in mind that frozen cranberries might release a bit more liquid during cooking, so your jam might take a few extra minutes to reach the right consistency.

Options for Substitutions

This festive jam is pretty forgiving when it comes to swaps, so here’s what you can try:

• Fresh cranberries: Frozen cranberries work just as well – no need to thaw them first! Just toss them straight into the pot. Avoid dried cranberries though, as they won’t break down properly for jam.
• Sweet oranges: Try navel oranges, blood oranges, or even mandarins for a slightly different flavor. If using smaller citrus like mandarins, you might need 3-4 to get the same amount of fruit.
• Granulated sugar: You can reduce the sugar by up to ½ cup if you prefer less sweetness, but keep in mind this will affect the jam’s ability to set properly. Brown sugar works too and adds a nice caramel note.
• Spices: Don’t have all the spices? Cinnamon is the most important one here. You can skip the ginger and nutmeg, or try substituting with ¼ teaspoon of allspice or a pinch of ground cloves for that holiday flavor.
• Orange juice and zest: Lemon juice and zest make a great substitute if you’re out of oranges – it’ll give you a more tart, bright flavor that pairs beautifully with cranberries.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cranberry orange jam is cooking it on too high heat, which can cause the sugar to burn and create a bitter taste – keep your heat at medium and stir frequently to prevent sticking. Another common error is not cooking the jam long enough, so make sure to let it simmer until the cranberries have completely burst and the mixture coats the back of a spoon, which usually takes about 15-20 minutes. Don’t skip the zesting step or zest too deep into the white pith, as the pith adds unwanted bitterness – you only want the colorful outer layer of the orange peel. For the perfect consistency, test your jam by dropping a small amount on a chilled plate; if it wrinkles when you push it with your finger, it’s ready to jar.

What to Serve With Christmas Cranberry Orange Jam?

This festive jam is perfect for spreading on warm buttermilk biscuits or toasted English muffins during the holiday season. I love serving it alongside a cheese board with creamy brie or sharp cheddar – the sweet-tart flavors pair beautifully with rich cheeses. It also makes a great accompaniment to roasted turkey or ham, adding a bright pop of flavor that cuts through all those hearty holiday dishes. For breakfast, try it on top of Greek yogurt with some granola, or swirl it into oatmeal for a cozy winter morning treat.

Storage Instructions

Refrigerate: This cranberry orange jam will keep beautifully in the fridge for up to 3 weeks in clean, airtight jars. I love making a big batch right before the holidays so I have plenty on hand for toast, cheese boards, and last-minute gift giving. Just make sure to use a clean spoon every time you scoop some out.

Freeze: You can freeze portions of this jam in freezer-safe containers for up to 6 months. I like to freeze it in smaller jars or even ice cube trays so I can thaw just what I need. It’s perfect for having that festive cranberry flavor year-round!

Gift Prep: This jam makes wonderful holiday gifts when stored in pretty mason jars with festive labels. Let it cool completely before jarring, and it’ll stay fresh at room temperature for about a week once opened, or longer if kept in the fridge. Just remind your friends to refrigerate after opening!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 2-3 g
• Fat: 1-2 g
• Carbohydrates: 295-310 g

Ingredients

• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 medium sweet oranges
• 1/2 tsp ground cinnamon
• 1 tbsp orange zest (about 1 whole orange)
• 1 cup orange juice (freshly squeezed for best flavor)
• 4 cups fresh cranberries
• 2 cups white sugar

Step 1: Prepare the Oranges and Cranberries

• 4 cups fresh cranberries
• 2 medium sweet oranges, peeled and sectioned
• 1 cup orange juice, freshly squeezed (from 1 orange)
• 1 tbsp orange zest (from 1 orange)

Thoroughly wash one orange, then zest it and juice it to yield about 1 cup of freshly squeezed juice.

Wash the cranberries under cold running water.

Peel the two oranges, making sure to remove any white pith, then section and cut them into smaller pieces for even cooking.

Step 2: Combine Ingredients in Saucepan

• cranberries (washed, from Step 1)
• oranges (peeled and sectioned, from Step 1)
• orange juice (from Step 1)
• orange zest (from Step 1)
• 2 cups white sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

Place the washed cranberries, prepared orange pieces, orange zest, and orange juice into a saucepan.

Add the white sugar, ground cinnamon, ground ginger, and ground nutmeg.

Stir everything together to evenly distribute the flavors.

Step 3: Cook the Jam

• mixture from Step 2

Set the saucepan over medium heat and bring the mixture to a boil.

Once boiling, reduce the heat to low.

Stir every 2-3 minutes, pressing on the cranberries gently so they burst and release their juices.

Continue to simmer the mixture for 15-20 minutes, or until it thickens into a jam-like consistency.

I find that giving the jam a little taste at this point lets you adjust spices if needed.

Step 4: Jar and Seal the Cranberry Orange Jam

Carefully pour the hot jam into sterilised jars, filling up to the brim.

Cover the jars immediately with their lids to create an airtight seal.

Let the jars cool completely before storing.