Cranberry Chia Jam
Cranberry Chia Jam- this simple cranberry jam is bursting with antioxidants and healthy fats. Perfect for topping toast, oatmeal, waffles or pancakes!
Thanksgiving just isn’t the same without cranberry sauce, am I right? I’m not referring to canned cranberry sauce that maintains the shape of the can even after it’s been emptied. I’m talking about homemade cranberry sauce. Made with fresh cranberries, orange juice, a splash of vanilla and naturally sweetened to your personal liking. It doesn’t get much better than that.
Lucky for me there always seems to be some leftover after the holidays and I like to make it last as long as possible. I’ve found that adding chia seeds and turning it into a jam makes for plenty of serving options that allow you to savor every last bite.
Cranberry Chia Jam Ingredients
Side note: I’ve included instructions for how to make this cranberry chia jam using leftover cranberry sauce but I wrote the recipe from scratch, in case your greedy family members gobbled everything up!
- Fresh (or Frozen) Cranberries– I typically use fresh cranberries to make my cranberry sauce but frozen will also work just fine.
- Orange Juice- If you don’t have orange juice on hand, or don’t want to buy it, you can substitute with more water. However, orange juice adds a light sweetness and hint of orange that kicks it up a few notches.
- Honey or Pure Maple Syrup- Either one works great here so feel free to choose whichever you like.
- Vanilla Extract- This is a must in my opinion as it pairs so well with the flavor of the tart cranberries.
- Chia Seeds– Added at the very end, chia seeds thicken the sauce to create a jam while offering protein and healthy omega 3s.
How to Make Cranberry Chia Jam
You only need one pot and less than 30 minutes to make it!
- In a medium saucepan, combine all of the ingredients (except for the chia seeds). Bring to a low boil and cook until cranberries begin to burst and the mixture thickens.
- Remove from heat and set aside. Stir in the chia seeds and allow to cool completely.
- Transfer to a sealed container and refrigerate for up to 2 weeks.
How to Serve Cranberry Chia Jam
While there are so many options for ways to enjoy the jam, my personal favorite is paired with melted vegan butter on Little Northern Bakehouse Whole Grain Wide Slice bread.
I decided to partner with them this year because they’re my go-to brand for gluten-free bread. I love that the company verifies all of their products to be free of glyphosate and values using wholesome ingredients. For example, the Whole Grain Wide Slice features a healthy mix of grains such as brown rice, teff, millet and quinoa. It tastes absolutely delicious toasted and topped with this tart, slightly sweet jam!
In honor of the holidays, Little Northern Bakehouse wants to offer you a chance to win a special gift package so that you have everything you need to make this recipe and enjoy it on their delicious bread. Here’s what’s included:
- $25 Whole Foods Gift Card
- Brushed Stainless Steel Cuisinart Toaster
- Little Northern Bakehouse free product coupons
If you would like to be eligible to win, please head over to my Instagram account to see how to enter!
The giveaway is open to resident of US and Canada only. Must be 18 years or older.
Cranberry Chia Jam
- 12 ounces cranberries, fresh or frozen
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 cup honey or pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons chia seeds
- Little Northern Bakehouse Whole Grain Wide Slice Bread, toasted, for serving
- In a medium saucepan, combine the cranberries, orange juice, water, honey or maple syrup, and vanilla extract. Bring to a low boil, cover and cook until cranberries begin to burst, the liquid is reduced and the mixture is thickened, about 15-20 minutes. Stir intermittently and use the back of spoon to mash any cranberries left in tact. Be sure to keep an eye on it to make sure it doesn't boil over!
- Once most of the liquid has absorbed, turn off heat, uncover and stir in chia seeds. Allow to cool completely then transfer to a sealed container for storage. Jam will keep for 1-2 weeks if properly sealed and refrigerated.