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Cranberry Spicy Jam

Cranberry Spicy Jam

Quick and easy jam with a little tang and spice!  Serve with Daal and Roti or even on a toasted bagel.



  • 2 cups fresh cranberries, washed and kept whole

  • 2 tablespoon oil

  • 6-8 pieces of cinnamon sticks

  • 1 teaspoon whole jeera/cumin seeds

  • ½ teaspoon cardamom seeds

  • ¼ teaspoon asafetida

  • 1 cup or less sugar

  • 1 tablespoon lemon juice

  • ¾ teaspoon salt

  • 1 teaspoon red chili powder



In a saucepan, heat the oil on medium heat.  Add the cinnamon sticks, cumin seeds and cardamom seeds.  As soon as you hear the cumin seeds splatter, add the asafetida and cranberries.  Stir well and cover.  Stir a couple of times till you see the cranberries starting to burst.  This process with take about 5-7 minutes.  Now add in the sugar (approximately the same amount as the quantity of the cooked cranberries) and lemon juice.  Mix in the sugar and turn the heat up to high.  Keep stirring till the mixture comes to a roll boil.  Let it boil for one more minute and turn off the heat.  Let the mixture come to a warm temperature in pot.  Now add in the salt and chili powder.  Mix well and adjust for salt.  You can pour the mixture in a glass mason jar.  Cover the lid once it has cooled completely.  Store in the fridge.


Other suggestions: You can make this spicy jam with cherries as well.  Stone and halve the cherries.  Measure equal amount of fruit to sugar.  The method is the same.


[Makes one jar]