Try this Breakfast recipe, or contribute your own.
- Carbohydrate 2.49455735005688 g
- Cholesterol 0 mg
- Fat 0.0356217443233693 g
- Fiber 0.991105454051738 g
- Protein 0.0838351197807879 g
- Saturated Fat 0.00878341530394281 g
- Serving Size 1 1 Serving (38g)
- Sodium 3489.01869546294 mg
- Sugar 1.50345189600514 g
- Trans Fat 0.0115318470667346 g
- Calories 9 calories
Step-by-step
- Bring cranberries, sugar and water to a boil over medium heat in 2-quart saucepan.
- Reduce to heat to low.
- Stir in cinnamon and nutmeg.
- Simmer, stirring occasionally, 7 minutes or until cranberries begin to burst.
- Stir in orange juice and grated peel.
- Simmer 5 minutes.
- Turn into bowl; cover with plastic wrap so it does not form a skin as it cools.
- Refrigerate until cooled completely.
- Whisk I Can’t Believe It’s Not Butter!® Spread in small bowl until smooth.
- Remove the jam from the refrigerator and stir to break it up.
- Gently stir in about 2 tablespoons jam into Spread, stirring so the fruit is running through the spread without completely blended in.
- Serve on the side with anything from toast to waffles.
- It is also great melted and drizzled over roasted turkey!
Swapping bottled orange juice for fresh-squeezed citrus cuts the sharpness and introduces active enzymes that slightly alter the setting time of the pectin. Mastering this preparation requires watching the fruit rather than relying strictly on the clock. Visual cues dictate the exact moment to alter heat levels.
- Boil the water, sugar, and cranberries over medium heat in a 2-quart saucepan until the liquid bubbles uniformly across the surface.
- Reduce the heat to low immediately when the berries begin splitting their skins, which typically happens around the seven-minute mark.
- Simmer the final mixture for five minutes after adding the citrus components to evaporate excess water and concentrate the natural pectin.
- Press plastic wrap directly against the hot surface of the jam to prevent a leathery skin from forming during the chilling phase.
- Whisk the spread in a separate bowl until completely smooth before folding in the chilled fruit preserves in a marbled pattern.
Efficient kitchen sequencing allows the fruit to chill in the refrigerator while prep stations are cleared for secondary tasks. Cooled jam folds cleanly into softened spreads without melting the fats prematurely.
