Cranberry Jam: Test 1

This cranberry condiment is cooked but unstrained. This means it keeps the skins of the cranberries giving this cranberry sauce a stronger tartness.
Active Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Print Recipe
Yield: 2 Cups


  • Small pot


  • 12 oz cranberries
  • 1 cups sugar
  • 1 orange, juiced
  • ½ orange rind
  • 1 star anise
  • ½ cinnamon stick


  • All ingredients were combined in a small pot and set over medium heat. You could see it foam up as the cranberries began to pop.½½
  • Slowly the foam subsides and the berries all burst, the mixture thickened to a thick paste even when hot. This did not take long, roughly 15 minutes. You can see the progression of the consistency in the small gallery below. Towards the end I did start helping the berries pop to speed things up by crushing them with my spoon.
  • Before storing, remove the orange peel and large spices. Can be canned or just refrigerated. Lasts quite a few weeks in the fridge.


The resulting jam-like condiment is similar to the cranberry sauce most people know but with bits of tart fruit. The spices are strong but well balanced. I don’t feel like this need any further adjustment.


The Exploratory Kitchen

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Cranberry Condiments

Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

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