Cranberry Orange Jam

I was feeling a little cocky about last week's fast, easy, recipe-free grapefruit jam, so I set out to prove I could do improvised jam-making again, 1) cooking it quickly at high temperature, while 2) making dinner.

(Turns out I can't.)

After I paused the project to finish the dinner and scrubbed the boiled-over sticky burnt mess out of my stove, I finished making this.

Cranberry Orange Jam

5-6 small oranges (or clementines, or satsumas, or tangerines), peeled and more-or-less seeded
1/2 bag fresh cranberries (left over from Thanksgiving)
1 cup sugar

Process oranges into a juicy slurry (I used the blender). Combine all the ingredients in a saucepan and cook, stirring frequently, until thickened and jammy.

On the way to jam, I realized that fruit topping, cranberry sauce, and jam are all the same recipe, cooked to different thicknesses -- stop cooking when you've gotten as far as you want to go (and expect it to thicken just a tiny bit more in the fridge).