Take advantage of the high-pectin content of cranberries to make this delicious cranberry-raspberry jam that calls to mind my favorite cranberry drink: Cran-Raspberry by Ocean Spray. Serve this jam along with your Thanksgiving meal, or use it as you would any jam. The tart-sweet combination is hard to beat!
Place all the ingredients except the vanilla in a medium-sized, heavy-bottomed saucepan, and slowly bring to a boil over medium heat.
Keep the jam at a slow boil, and skim off any of the foam that bubbles up.
Once the cranberries have softened and popped, use a potato masher to smash the berries right in the pan.
Continue to cook for a total of 10-15 minutes, until the mixture falls off a spoon in a sheet rather than in drips or streams. Stir in the vanilla extract off the heat.
Pour into a clean jar or jars and put lids on. Allow to cool to room temperature before storing in the fridge. This recipe makes enough to fill 2 8-oz jars and 1 4 oz jar.
Notes
This recipe can do double duty as both a sauce or a jam. It all depends on how long you cook it. Boil for 5 minutes for sauce and up to 15 minutes for a jam that sets very firmly.
Yield
You will end up with about 3 8-oz jars if you boil long enough to make sauce. If you boil it longer for jam, you'll get 2 8-oz jars plus another 4 oz jar. Nutritional information is based on 2 Tablespoons of jam and not sauce.