I am more excited for the New Year then I am Christmas. I am looking forward to all the resolutions this year and even getting them done. I always tell myself this year is going to be better than last year and I end up in a rut. But this year is going to be a great year. I can just tell 🙂
I have a funny relationship with cranberries; there are times when I have no clue what to do with them, and other times they are the best thing that has ever happen to me. Cranberries are such a tart fruit, but once you acquire a taste for them they can become quite additive.
Cranberry Jam is one of my things to make this time of year and I like to give it away as gifts. If you like cranberries you will definitely enjoy this lovely treat. Have a wonderful Christmas….
Cranberry Jam Recipe:
12 oz bag of cranberries
2 cups sugar
1.5 cups water
Recipe Directions: In a pot on high heat place cranberries and water and bring to a boil. Turn heat down to medium and add sugar to the pot. Let cranberries simmer for 30-40 minutes, stirring until the mixture becomes a thick syrup. Let cool and store an air tight container.
I love cranberries and am always looking for new ways to use them and this jam sounds amazing with a slice of toast, english muffin or a scone. Merry Christmas Shundara and hope you had an amazing day and enjoy the rest of the holiday with Josh and your loved ones. *hugs*
Thanks Kelly 🙂 I hope your having fun as well…
This jam looks so good! I don’t think I’ve ever had cranberry jam before. I hope 2014 is going to be a great year 🙂
Thanks so much Christin I hope you have a wonderful as well.. 🙂
Thanks so much Christin I hope you have a wonderful as well.. 🙂
Such luscious and delish homemade jam you’ve got there! Cranberries are delicate, juicy, tangy, and full of flavors and they are one of my favorite berries! I would love them on a toast or biscuit with Earth Balance and some of your cranberry jam! Wishing you a fabulous and healthy 2014, Shundara, what a pleasure to connect!
I love earth balance, I use it more often then I admit. Thank you so much Rika 🙂