It is officially cranberry season!
I love them but I am the only person in my house that will eat them so I stash them in the freezer when they are in season and use them here and there all year long.
For this recipe, I’ve combined them with blueberries for a tart jammy variation on traditional cranberry sauce. It can be used so many ways! Serve it with dinner, spread it on bread or muffins, stir it into ice cream or yogurt, or fill cake or doughnuts with it.
Blue Cranberry Jam
1 cup whole fresh or frozen cranberries
2 cups whole fresh or frozen blueberries
1/4 cup freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1/2 cup granulated sugar
1 teaspoon freshly grated ginger root
Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to medium and cook 5-7 minutes, stirring until cranberries pop and mixture takes on a jammy consistency.