cranberry jam

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.

Brown Sugar Layer Cake With Cranberry Buttercream

cake flour

baking powder

baking soda

buttermilk,

vanilla extract

385 grams light brown sugar

unsalted butter, softened

60 milliliters neutral oil like canola

salt

egg whites,

cranberries (3 1/2 cups)

granulated sugar

orange juice

orange zest

ginger

200 grams granulated sugar

unsalted

kosher salt

Sugared cranberries, for garnish (optional)

Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.

Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.

Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.

Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)

Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.

Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.

Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.

Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

 Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)

Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

Ditch the can this holiday season. Cranberry Sauce is incredibly easy to make yourself and it tastes amazing. It also freezes beautifully!

Easy Homemade Cranberry Sauce

cranberries

dark brown sugar

water

In a large saucepan combine the cranberries, sugar, water, and juice.

Bring to a boil, stirring.

Cook at a low rolling boil, stirring occasionally for 10 minutes.

Cool completely at room temperature, then cover and chill in the refrigerator until cold. Serve cold with cooked meats.

This Homemade Cranberry Jam is an easy jam recipe, made with just 6 ingredients and no pectin. It&#039;s thick with a delicious not too sweet taste.

Easy Homemade Cranberry Jam

cranberries (or frozen) (3½ cups)

sugar

cinnamon

In a large pot add the cranberries, sugar, water, orange juice, zest and cinnamon, stir to combine.

On high/medium heat, bring the ingredients to a boil stirring occasionally, lower heat to a simmer and cook for 15-20 minutes or until it thickens and all the berries have popped.

As the jam is cooking you can mash it with a potato masher or once the mixture has cooked and thickened you can use a blender, immersion blender or food processor to blend until smooth if desired. I used a potato masher and left the jam on the chunkier side.

Spoon into clean airtight containers or jars. Enjoy!

This delicious, festive Christmas jam is the perfect blend of holiday goodies and perfect for gift giving. 

Christmas Jam

Oz Cranberries (fresh or frozen, thaw first if frozen)

Orange,

Orange

t Ground Cloves

t Ground Cinnamon

t Allspice

C Sugar, pure cane is best

Package Powder Fruit Pectin

C Water

Wash jars, lids, and rings. Fill jars 2/3rds...

Wash jars, lids, and rings. Fill jars 2/3rds full of water and place in water-bath canner. Fill with water. Put canner on stove over medium-high heat to sterilize jars while you make the jam.

Place lids in a small saucepan covered with...

Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.

Place cranberries and sectioned orange into a blender....

Place cranberries and sectioned orange into a blender. You just want them coarsely chopped. My blender has a food chop option, and I use that.

Add in the strawberries, orange zest and spices....

Add in the strawberries, orange zest and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don't want it pureed.

Stir fruit mixture and water together in a...

Stir fruit mixture and water together in a 5 qt stock pot.

Stir in fruit pectin and add your 1/2...

Stir in fruit pectin and add your 1/2 teaspoon of butter (this reduces foaming).

Bring the mixture to a rolling boil over...

Bring the mixture to a rolling boil over high heat, stir constantly.

Add sugar to the mixture. Return to full...

Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.

Remove from heat. Using a metal spoon, skim...

Remove from heat. Using a metal spoon, skim off any foam.

Immediately ladle hot jam into prepared jars. Leaving...

Immediately ladle hot jam into prepared jars. Leaving 1/4" headspace.

Wipe rims and threads. Center lid. Place ring...

Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.

When all the jars are filled, fill canner...

When all the jars are filled, fill canner with water until jars are covered with 2".

Cover canner. Bring to a boil. Process for...

Cover canner. Bring to a boil. Process for 10 minutes.

Turn off heat. Uncover canner. Allow jars to...

Turn off heat. Uncover canner. Allow jars to sit for 5 minutes.

Remove jars to a towel-lined counter and leave...

Remove jars to a towel-lined counter and leave undisturbed for 24 hours before checking seal.

Check for proper seal. If any didn't seal,...

Check for proper seal. If any didn't seal, place in the refrigerator and use within 2 weeks.

Make the most of seasonal cranberries with Christmas jam. You can add edible glitter to make it extra-special, if you like – it makes a great gift for friends

Christmas jam

fresh cranberries

oranges

star anise

cloves

caster sugar

tsp edible glitter (optional)

Put a small plate in the fridge to chill. Tip the cranberries, orange zest and juice, the star anise, cinnamon stick, cloves and sugar into a heavy-based saucepan. Bring to the boil. Reduce the heat and simmer for 30-35 mins, stirring often until the cranberries have burst and the liquid has reduced – it should be thick and jammy. Put a teaspoon of the jam on the chilled plate and leave to cool. Once cool, run your finger through the jam – if it wrinkles up, it’s ready. If not, cook for 5 mins more and test again.

Leave to cool for 10 mins, then remove the whole spices and stir in the glitter, if using. Decant into sterilised jam jars and seal. Will keep in a cool, dark place for three months, or chilled for one month once opened.

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