1/4 cup plus 2 tablespoons water, divided 1/3 cup sugar 1/2 teaspoon orange zest 1 (10-ounce) package frozen cranberries 1 (1-inch) piece cinnamon stick 2 tablespoons corn starch

Step 1 In a medium saucepan, whisk together one-fourth cup of water, the sugar and orange zest. Stir in the cranberries and cinnamon stick and bring to a low boil over medium heat. Reduce the heat to medium-low and continue to cook for 10 minutes, stirring occasionally.

Step 2 In a small bowl, whisk together the remaining 2 tablespoons of water with the cornstarch to form a slurry. Thoroughly stir the slurry in with the cranberry mixture and continue to cook for about 30 seconds, stirring constantly, to thicken. Remove from heat and set aside to cool. This makes a scant 1 1/2 cups jam, more than is needed for the remainder of the recipe. The jam will keep, covered and refrigerated, for up to 2 weeks.

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