Tangy Cranberry-Fig Jam
Prep time
Cook time
Total time
Serves: 3 Cups
  • 12 ounces fresh or frozen cranberries (if using frozen, don't thaw out beforehand)
  • 12 dried figs, minced
  • 1 cup brown sugar
  • ½ cup cider vinegar
  • ½ sweet onion, minced well
  • ⅓ cup golden raisins
  • 1 1-inch piece of ginger, minced finely
  • ½ teaspoon mustard seeds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • juice of 1 orange
  • juice of ½ lemon
  1. In a medium to large sized pot, add in all of your ingredients and stir together well. Bring everything to a boil, then reduce the heat to medium and simmer for 20 minutes or so, stirring frequently, until the jam has thickened quite a bit (it will thicken more as it cools, though).
  2. Remove the pot from the heat and allow it to cool slightly. If you'd like to store the jam in mason jars, sterilize the jars in a pot of boiling water, then add the jam to the hot jars, seal, and store for up to 3 months, otherwise, you can store this in an airtight container in the fridge for up to 2 weeks. This jam goes well on toast, in yogurt, on top of oatmeal, with granola, and more.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/06/04/tangy-cranberry-fig-jam/