Cranberry bread and spiced cranberry jam

I don’t have much to say about these recipes except that they are easy and delicious!

The bread is light and fluffy, with a great mix of sweet and tart.  The jam is a fun twist on typical holiday cranberry sauce, and tastes great on top of breads, muffins, pancakes, and more!



Here is the recipe for the bread, which is more of a quick bread or loaf since it doesn’t have yeast.


  • 1 cup apple sauce or apple butter
  • 1/3 cup sugar
  • 2 and 1/3 cup flour
  • 2 teaspoons baking soda
  • 1 cup dried cranberries


  1. Preheat oven to 350F and grease loaf pan (I use a cast iron pan)
  2. Whisk together the apple sauce or butter and sugar. In a separate bowl mix the flour and baking soda.
  3. Add the dry to the apple mixture and stir until lightly combined. gently fold in cranberries.
  4. Pour into the prepared pan and bake for about 35-40 minutes.
  5. Cool and enjoy!


This quick cranberry bread is one I make often!  I developed this recipe after experimenting with a version of pumpkin bread my mother in law gave me.  I liked the original recipe but it had ingredients I don’t normally buy, so I wanted to adapt it to fit our lifestyle. By the way, my cotton hot pads are from Heritage Ways. I cannot recommend them enough!!

Here is the easy recipe for the cranberry jam.  Please be aware that this is not a speedy process, and could take an hour to make.


  • 8 cups of fresh or frozen cranberries
  • 2 cups of water
  • 4 cups of sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1/2 teaspoon each of powered nutmeg, ginger, cloves, and allspice


  1. Combine all ingredients in a large pot and bring to a boil (be sure to stay close by, as it can easily boil over!).
  2. Once a rolling boil has been reached you can turn down the heat to a gentle boil and stir often to prevent burning.
  3. Continue to cook and thicken the jam until the desired consistency is reached. For me this was about an hour because I waned a very thick final product.
  4. If desired, ladle hot jam into hot and sterilized canning jars, and top with a hot sterilized lid.  You may choose to water bath them if desired, but I did not and they are shelf stable.
  5. If you wish to make the canning process easier, simply fill jars and refrigerate for a couple weeks or freeze  for longer (be sure to leave about an inch of space for expansion!!).

This jam yielded about 6 cups.  It tastes like cranberry sauce but with more spice and sweetness.


Remember I said I wanted my jam to be thick?  It’s so thick I can turn the jar upside down and it doesn’t slide out!


I like to eat this jam with the cranberry bread, but I am planning to bring a jar for Christmas dinner so people can eat it with the rest of their meal.

Both of these recipes are fairly easy and not too time consuming, so I hope you will consider trying them out!  I think a loaf of this bread with a jar of the jam would be a great Christmas gift!


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