For the Cranberry Jam: Combine fresh cranberries, cranberry juice, liqueur, sugar, orange peel, and cinnamon in a 5-quart stainless steel or enameled Dutch oven. Bring to a boil over high heat, stirring frequently, then reduce heat to maintain a gentle simmer. Continue cooking until most of the cranberries have popped and the mixture looks rather jammy, about 20 minutes. Remove from heat, cover, set aside until needed, up to three hours at room temperature.
Published at Fri, 15 Dec 2017 10:25:45 +0000
