Winter Cranberry Mandarin Jam

There's no need for cranberries to disappear after Thanksgiving, and if you're anything like me, you have a few bags sitting in the freezer that you bought at bargain prices around the holidays. If you don't find something to do with those delicious berries, however, they might just sit there until next Thanksgiving rolls around. 

Psssst… By the way, if they do, they'll still be perfectly edible. Trust me. 

So what's a girl to do with her now random bag of cranberries? Pair it with some juicy, sweet mandarin oranges, which are currently in season, and you've got yourself a tangy, delicious winter jam. Biscuits just got an upgrade, y'all.

Winter Cranberry Mandarin Jam

1 bag fresh cranberries
3 Mandarin oranges, peeled and separated 
1 cup water
3/4-1 cup sugar {or sugar substitute}
1/4 cup chia seeds

Place the ingredients {except chia seeds} into a heavy-bottomed saucepan on medium heat and bring to a boil. Reduce heat to medium-low until berries start to burst, about 10 minutes. Mash and continue cooking another 10 minutes until mixture thickens slightly. Remove from heat and stir in 1/4 cup chia seeds. As the jam cools, the chia seeds will soak up the remaining water and thicken it further. Place in an airtight container once cooled and store in the refrigerator.