Cranberries are definitely having a moment in our gardens lately! While most of us associate these tart little gems with Thanksgiving turkey, they’re actually super easy to grow at home. Plus, they make the most incredible homemade jellies and jams.
Harvesting Your Cranberries
The cranberry harvest season usually kicks off in September. If you’re planning on preserving them, you’ll want to pick berries that are fully ripe, firm, and free of any spots. This is a golden rule for any fruit processing! If you aren’t feeling the stovetop vibe, you can also dry your cranberries for a space-saving snack.
Keep an eye out for “fruit rot”—it’s a fungal issue that can pop up occasionally. It really messes with the flavor, and even just a few bad berries can ruin a whole batch of jam.
Before you start cooking, give your berries a good rinse a few times. This is the perfect time to do one last quality check and toss out any mushy or bruised ones.
Making Homemade Jam
Jam is one of the easiest ways to enjoy your harvest. The basic recipe is super simple, but it’s also a great canvas for your favorite spices.
Ingredients:
- 2 lbs (1 kg) washed cranberries
- 1 lb (500 g) 2:1 preserving sugar (jam sugar)
- A splash of lemon juice or a few lemon slices
If you prefer things on the sweeter side, you can go with a 1:1 sugar ratio instead. Just follow the boiling instructions on your sugar package. Since cranberries have pretty tough skins, I recommend lightly mashing them first. This releases the juice and prevents them from scorching on the bottom of the pot when you start. If you used lemon slices, don’t forget to fish them out before jarring!
Want to mix it up? Try adding cinnamon and cloves for a cozy fall vibe. You can also blend in other fruits like blueberries, lingonberries, or apples to round out the flavor.
Cranberry Jelly
Not a fan of chunky fruit on your morning toast? No problem! You can juice the berries first and whip up a smooth jelly instead.
The easiest way to get the juice is with a steam juicer. If you don’t have one, just simmer the berries with a little bit of water and then strain the mixture through a fine mesh sieve or cheesecloth.
Once you have your juice, you cook it just like the jam. Again, feel free to get creative with spices to make it your own!
Cranberry Compote
If your berries are a bit on the softer side, they are perfect for a compote. This is a classic pairing for savory dishes—it’s amazing with venison or swirled into pan sauces for other meats. You can keep a jar of compote in the fridge for a few days, or process it in a water bath canner to keep it shelf-stable for months.