Quick Cranberry Jam
 
Makes about ⅔ cup
Ingredients
  • 1 cup (100 grams) fresh or frozen cranberries
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon (1.5 grams) lightly packed orange zest
  • ¼ cup (60 grams) fresh orange juice
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • 2 tablespoons (30 grams) water
  • 2 teaspoons (6 grams) cornstarch
Instructions
  1. In a medium saucepan, stir together cranberries, sugar, orange zest and juice, salt, and cinnamon. Bring to a boil over medium heat. Reduce heat to medium-low, and cook until cranberries are tender and burst and mixture thickens slightly, 5 to 8 minutes.
  2. In a small bowl, whisk together 2 tablespoons (30 grams) water and cornstarch. Slowly add cornstarch slurry to cranberry mixture, whisking constantly. Increase heat to medium, and bring to a boil. (Mixture will thicken.) Cook for 2 minutes. Pour into a heatproof bowl, and let cool completely before using. If making ahead of time, cover and refrigerate until ready to use. Let come to room temperature before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/baking-school-depth-kringle/