Cranberry onion jam

And we’re back!

It’s been an extremely busy, happy holiday season. I’m back in my hometown, visiting old friends, sharing meals with family and soaking up all of the cheer I can before the cold, longing feeling of winter sinks in.

I’ve been eating all of our family favourite recipes: shortbread, green bean casserole, my grandmother’s signature stuffing and my mom’s cranberries.

cranberry-onion-jam2Her homemade cranberries are to die for. It’s more of a savoury chutney, with apples and raisins.

The most perfect bite of Christmas dinner is always turkey, stuffing, gravy and just a hint of that cranberry chutney.

For this recipe, I did a simplified version. The onions make it savoury, the cranberries make it tart and the sugar blends all of the flavours together.


I used this recipe for some New Year’s Eve appetizers, mixed in with cranberry pepper Boursin (heavenly!) and bacon, wrapped in a wonton.

Cranberry onion jam 


  • 2 cups fresh cranberries
  • 1/4 cup chopped red onion
  • 1 tbsp butter
  • 1/2 cup brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp cinnamon
  • 1 pinch of cloves
  • 1 tsp salt


  1. In a medium-sized pot on the stove, add cranberries, onions and butter. Cook until cranberries are starting to shrink and onions are translucent.
  2. Add sugar, vinegar and seasoning. Continue cooking on low for another 20 minutes.
  3. Set aside to cool. Store in a jar or an airtight container for up to five days.

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