That link’s for a classic holiday spread—tart, sweet, and perfect on toast or pancakes! Site didn’t load, but here’s a simple, grandma-style version using fresh cranberries. Ready in 20 mins, makes about 2 cups. Great gift too!
Ingredients:
- 12 oz fresh cranberries (rinsed)
- 1/2 cup honey or maple syrup (adjust for sweetness)
- 1/2 cup orange juice (or water)
- Zest of 1 orange
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Instructions:
- Cook the cranberries: In a saucepan over medium heat, combine cranberries, orange juice, honey, zest, cinnamon, and salt. Bring to a boil, then simmer 10-15 mins, stirring occasionally, until cranberries burst and thicken (like jam).
- Blend smooth: Let cool slightly, then puree in a blender or food processor until silky. If too thick, add a splash of juice.
- Chill & serve: Pour into jars, cool in fridge. Spread on biscuits, muffins, or waffles. Keeps 2 weeks refrigerated.
Pro tip: For a whipped version, mix in softened butter (1/2 cup) after blending. Made it yet? What’s your fave way to eat it? 🍞🫐
