About this time of year, we envy our neighbors across the street for having this tree growing right in front of their house. Can you imagine waking up to a glow like this? It is the prettiest in the morning, when sun hits it in a particular angle to create a beautiful glow right underneath it.
This year, I managed to take a picture of this stunning tree. It was early in the morning when I sneaked in and snapped a few photos.
Today I am sharing them with you for two reasons. One – it’s simply beautiful. Two – it is losing it’s leaves as I type this. Soon it will be bare and we will have to wait till next Fall to see it again.
The colors of the leaves reminded me of cranberries. I love it’s deep orange and fire red.
I was inspired.
We still have over a week until Thanksgiving dinner, so to enjoy cranberries before that I decided to turn them into a jam we can have on a freshly baked bread every morning till then.
( Have you ever tried a raw cranberry? If not, you might want to. Just to know what it tastes like. )
To make the jam, you start with the sauce. Have you ever tried to make your own cranberry sauce? If not, you clearly do not know what you are missing. If gravy beats the cranberry sauce in your book – I suspect it’s because it comes from a can.
I challenge you to be brave this year and make your own cranberry sauce!
I did two years ago and will never go back.
No need to play the canning game here. It is a very easy recipe and you are just moments away from enjoying a tarty-sweet preserve yourself.
This jam is on the tarty side. You could add more sugar, but I just love the combo of flavors in this one.
Cranberry Jam ( Fridge Style )
Cranberry Jam - easy to prepare and delicious to enjoy during the holidays!
- 1 pkg frozen cranberries
- 3/4 c sugar
- 1 c water
- 3 tsp cornstarch mixed in 1/4 c water
- 1 – 2 tsp lemon juice
- Reserve about 1/2 cup of cranberries and set aside.
- In a medium sauce pan, combine the rest of cranberries, sugar and 1 cup of water. Cook over medium heat until it boils. Meanwhile, in a measuring cup, combine cornstarch and 1/4 of a cup water. Mix well.
- When all the cranberries pop open, add the cornstarch mix. Stir. The sauce will thicken. Add the reserved cranberries and cook until soft. If you feel like the sauce is too thick, you can add 1 to 2 tablespoons of water. Cool and pour into a jar. Keep in the refrigerator for up to a week.
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As soon as the success on making the jam was declared, I knew what I wanted to reserve part of it for. Did I get you curious? Good. Then you will have to come back to see what I whipped up with my cranberry jam.