Cranberry-Onion Jam

Author: Nina Phomina
Course Appetizers, Condiment, Desserts, Sauces, Vegetarian
Cook Time 1 hour
Total Time 1 hour
Servings 2 cups
Author Nina Phomina


  • 16 oz cranberries (if using frozen, no need to defrost)
  • 12-16 oz onion (Spanish, Sweet, or red), diced
  • 1/2 -1 orange, (chopped flesh + zest of ½ orange)
  • 1/4 - 1/3 cup sugar
  • 1 clove garlic, minced
  • 1 tbsp cognac or brandy
  • 2-3 thyme sprigs
  • 1-2 rosemary sprigs
  • 1/2 - 1 tsp salt, or to taste
  • 1/4 tsp cayenne pepper or more for spicy jam
  • 1/8 tsp ground allspice
  • 2 tsp olive oil


  1. In a heavy bottomed saucepan, heat the olive oil. Add the onions, season them with salt and sauté on low heat for 15 minutes.
  2. Add the brandy and deglaze for 5 minutes.
  3. Add the garlic and cook for 30 seconds.
  4. Add the orange zest, orange pieces with their juices, cranberries, herbs, and spices; bring to a boil and simmer for 35-45 minutes, stirring occasionally. It should have jam consistency.
  5. Ladle hot jam into dry clean jars. Close the jars with the lids. Cool.
  6. Store the jam in a refrigerator.

Recipe Notes

Depending on a cranberry and onion variety and quality of your saucepan, you may need to add ¼ cup (or more) water during last 15 minutes of preparation.

Grapefruit, Meyer lemon, bloody orange, and/or clementine can be used in place of the orange or with it.