Tart, sweet, and scented with warm vanilla, this cranberry and vanilla bean jam is easy to make and incredibly versatile. With only four main ingredients, it’s a simple recipe even for beginners. Serve it on cake, alongside roast turkey, or spoon it over warm baked Brie with slices of sourdough for a crowd-pleasing appetizer.
Why You’ll Love This Recipe
Effortless to prepare – combine the ingredients in a saucepan and let them cook down. Cranberries are naturally high in pectin, so no additional thickening agents are required. With a little simmering you’ll have a glossy, flavorful jam.
Flexible ingredients – fresh or frozen cranberries both work well; frozen can be added straight from the freezer. For vanilla, whole beans, paste, or a good-quality extract will all give lovely results.
Perfect for gifting – the festive color and comforting vanilla aroma make this jam a thoughtful homemade gift. Jar it, tie a ribbon or twine around the lid, and pair it with a loaf of bread or a wedge of cheese.
Ingredients
- Cranberries – fresh or frozen (about 400 g for this batch)
- Sugar – plain white sugar is used here, but brown sugar can be substituted for a deeper flavor
- Zest and juice of a small orange – a clementine or mandarin is ideal; if using a large orange, start with half the zest and juice and adjust to taste
- Vanilla bean or paste – vanilla bean paste or one to two whole vanilla beans work best; a pure vanilla extract can be used if needed
Overview
Place the cranberries, sugar, orange zest and juice, and vanilla bean paste into a small heavy-based saucepan over medium-high heat. The sugar and juice should melt together quickly; if the mixture looks very dry, add a splash of water.
Bring to a boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened into a rich jam.
As the liquid evaporates and the jam thickens, stir more often to prevent sticking or burning. To test doneness, drag a spoon across the bottom of the pan: if the line holds for a few seconds before the jam flows back, it’s ready. The jam will firm up further as it cools.
Sterilize your jars by pouring boiling water over them or running them through a hot dishwasher cycle. While the jam and jars are still hot, transfer the jam into the jars using a funnel to avoid spills, leaving about 1 cm of headspace. Seal the jars and let them cool on the counter before refrigerating. Alternatively, store the jam in an airtight container in the fridge.
Kate’s Recipe Tips
- To use a whole vanilla bean: slice it lengthwise, then scrape the seeds out with the back of a knife or a small spoon for maximum flavor.
- Zest the orange before cutting it to make the process cleaner and easier.
- Cranberries are tart—taste the jam about halfway through cooking and add more sugar or vanilla if you want a sweeter, smoother profile.
What To Eat With This Jam
This jam is excellent on baked Brie, as shown in the photos, where it pairs beautifully with buttered sourdough slices. It also complements cheese and charcuterie boards, quick breads, cakes, and savory roasts like turkey or ham.
- Spread over baked Brie or use as a filling for puff pastry tarts.
- Add to a cheese board alongside crackers or breadsticks.
- Spoon onto slices of quick breads or loaf cakes for a fruity contrast.
- Serve with holiday roasts—its bright acidity and vanilla warmth balance rich meats well.
How To Store and Freeze
I store this jam in the refrigerator rather than canning it. Unopened and refrigerated, it keeps for at least two months; once opened, use it within about two weeks. You can also freeze the jam—leave extra headspace in jars to allow for expansion, or freeze in airtight containers.
Frequently Asked Questions
No. Add frozen cranberries straight to the pan; they may need a few extra minutes of cooking time.
Yes. Cinnamon or a pinch of freshly grated nutmeg complement the cranberry and vanilla nicely.
Yes. Start with the zest and juice of half a lemon and adjust to taste; you may want to add a little extra sugar to balance the tartness.
Cranberry and Vanilla Jam
Print Recipe
Equipment
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Heavy Based Saucepan
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Zester
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Wooden Spoon or Spatula
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Stainless Steel Jam Funnel
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Stainless Steel Ladle
Ingredients
- 400 g Cranberries (fresh or frozen)
- 200 g Sugar
- 1 Small orange (zest and juice only)
- 8 g Vanilla bean paste (or 1–2 vanilla beans)
Instructions
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Combine cranberries, sugar, orange zest and juice, and vanilla bean paste in a small heavy-based saucepan over medium-high heat. If the mixture looks dry, add a small splash of water.
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Bring to a boil, then reduce heat to medium and simmer for 20–25 minutes, stirring occasionally, until the cranberries have burst and the jam is thick and glossy. Taste halfway through and add sugar or vanilla if needed.
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Stir more frequently as the jam thickens to prevent sticking; reduce heat if necessary. The jam is done when a spoon dragged across the bottom leaves a clear line for a few seconds.
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Sterilize jars with boiling water or a hot dishwasher cycle to prepare them for filling.
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While the jam and jars are hot, use a funnel to fill each jar, leaving about 1 cm headspace. Seal tightly, let cool on the counter, then refrigerate. Stored in the fridge, unopened jars last at least two months; after opening, use within two weeks.
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