So, I was watching The Chew and noticed that the name of today’s show was called “Jingle Bell Jam”! That got me to thinking that I still had some fresh cranberries leftover from Thanksgiving when I made my cranberry sauce. So, I hit the kitchen and made some quick cranberry jam tonight ~ of course, I’m calling this quick cranberry jam, JINGLE BELL JAM!
This quick cranberry jam ~ JINGLE BELL JAM ~ is a perfect relish alongside some ham or turkey, rubbed on pork chops before (and after!) cooking, as well as an awesome topping on some gfree pancakes or waffles!
Jingle Bell Jam (Quick Cranberry Jam)
- 1.5 cups fresh cranberries
- 1 cinnamon stick
- 1/2 cup maple syrup
- 1/2 cup water
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- pinch or two of sea salt
- Place all ingredients in a medium saucepan. Bring to a boil. Using the back of a wooden spoon, smoosh and pop the cranberries against the side of the saucepan. Reduce heat and simmer uncovered for 20 minutes.
- Remove cinnamon stick. Discard.
- Using an immersion blender, blend until desired consistency. I like mine a little chunky and junky. If you are bothered by the skins and seeds, press mixture through a fine sieve. Pour into a jar. When cooled, cover and refrigerate for up to 5 days.
Are you looking for something to cook using your JINGLE BELL JAM?! I used a pork tenderloin to make this simple but flavorful-fulfilling scrumptious dinner:
Pre-heat oven to 400 degress F. Sear a S&P seasoned pork tenderloin on all sides in a cast iron skillet with a little avocado oil. I then place the tenderloin on a bed of roughly chopped onions in a baking dish. I covered the top of the tenderloin with my cranberry jam (Jingle Bell Jam). I baked it for about 30 minutes until it reached an internal temp of 145 degrees F. I let is set for 5 minutes and then sliced. Amazing and served with some steamed fresh broccoli. Reserve some of the jelly to accompany the pork.