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20 minutes
1 hour
- 3 cups fresh cranberries (12 oz)
- 1 1/2 cups packed brown sugar
- 3/4 cup water
- 1/2 cup seedless raspberry jam
- Combine cranberries, brown sugar, and water in a saucepan. Bring to a boil over high heat, then simmer for 8 to 10 minutes until thickened and all cranberries have burst. Allow to cool for about 10 minutes before serving.
- After straining the cranberry mixture, press the berries to extract the juice and discard the skins. Mix the jam into the warm juice and let it cool for 30 minutes.
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