Fresh Cranberries are in the stores for a brief period at Thanksgiving and again at Christmas. I love to take advantage of their short period of availability. I freeze some for baking and I also make this jam. That way I can indulge my love of all things cranberry any time of year.
1 bag (12 ounces) cranberries
½ cup orange juice
1 ¾ cup sugar
¼ cup pecan pieces
Cook Cranberries in orange juice until tender. Add the sugar and cook until 214o F. At the end, it will be bubbling like hot lava. I turn down the heat and let it cook more slowly rather than wear cranberry sauce. Test for doneness but putting a small amount on a plate and then putting in the freezer for 3 minutes. It should mound up without any juice at the edges.
When it is done, add Pecan pieces and boil hard for another minute.
You can get creative with this. You could use cider or wine instead of orange juice and use walnuts if you wish. It looks lovely and tastes even better.